“Marmalade - what kind of sweetness? Research work "Chewing marmalade: benefits or harm" Research work making marmalade at home

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Introduction

Last year, our whole family vacationed at the seaside in Crimea. And we visited Sevastopol - a city with an ancient and glorious history. And Sevastopol is a city of fairy tales. This is a place where a special fairy-tale atmosphere reigns, a place where Childhood lives. There is a wonderful amusement park “Lukomorye”, where not only playgrounds and stunning rides, but also a wonderful museum of marmalade. Which did not leave me, as a sweet tooth, indifferent. And I wondered, does marmalade actually bring more benefits?

The museum includes several sections that are dedicated to Eastern and European sweets, sweets from the times of Tsarist Russia. Of great interest is the collection of antique tea utensils (the museum is especially proud of an ancient Chinese service with images of dragons), boxes and packaging for various sweets that our great-grandparents enjoyed. They were purchased at auction by Nikolai Pomogalov, the author of the project and owner of the Lukomorye children's playground. And this work of collecting exhibits for the museum continues actively.

Visitors are greeted with Turkish delight - the eastern ancestor of marmalade. Here you can see different types of this delicacy. The excursion itself is conducted by the director of the museum, Elena Shulga. She will tell you about interesting facts from the world of marmalade, about the most famous Russian marmalade producers and Sevastopol confectionery shops. The museum did not leave me, as a sweet tooth, indifferent. And I wondered if marmalade actually brings more benefits

After all, mom is happy to replace the purchase of chewing gum and sweets with chewing marmalade. And I decided to conduct my own research.

Purpose of the study: study the properties of marmalade and the technology for its preparation at home.

To achieve the goal, the following were set tasks:

Study the history of marmalade.

Consider the types of marmalade.

Learn interesting facts about marmalade.

Conduct a survey among students at our school.

Visit the Culinary Chamber of Commerce and Industry in Tuymazy and learn the secrets of making marmalade.

Make marmalade at home and sell it at the school fair.

Study the composition of marmalade experimentally by visiting the Sanitary and Epidemiological Station in Tuymazy

Conduct a class hour dedicated to marmalade

Object of study: marmalade

Subject of study: properties of marmalade.

Methods:

1. Study of special literature.

2. Questioning, conducting a survey.

3. Interviewing.

4. Photographing.

5. Observation.

6. Experiment.

7. Comparison of the results obtained.

By researching and studying the material, it was put forward hypothesis: marmalade is not only tasty, but also healthy, and that is why it is still so popular.

Practical significance: Healthy marmalade can be prepared at home and this sweetness can be enjoyed not only by children, but also by their parents.

The research base included 3rd grade students, a sanitary and epidemiological station, and a culinary department in the city of Tuymazy.

Chapter I. History page

I.1. History of the origin of marmalade

Marmalade is the favorite delicacy of most people, reminiscent of a carefree and happy childhood. This is a great addition to a light breakfast or afternoon tea. Perfect for baking, black Borodino bread. Marmalade is well suited for decorating other desserts - pastries, cakes, soufflés, pastries, ice cream, cupcakes. This is the best delicacy for the waist, which allows you to simultaneously maintain your figure and have fun.

How did this marmalade delicacy come about?

Marmalade is considered a French invention. Marmalade (from the French marmalade - “quince pastille”). Indeed, in the 18th century, which was called gallant and “golden,” France showed everyone what this wonderful delicacy should be like - then it was prepared from quince and apples.

The Greeks called marmalade “pelte”, which meant “light shield”, “little shield”. They evaporated and condensed apple and quince juice in small small metal saucers directly in the sun. Their brown marmalades resembled light, thin plates of shields.

In Europe they learned about marmalade in the 14th century, but in the East they have known about it for thousands of years. Some researchers suggest that the prototype of marmalade was Turkish delight - a delicacy that was prepared from fruits, rose water, starch, honey and other natural ingredients.

Not everyone knows, but before the Crusades in Europe there was not even sugar - and therefore no jam. Later, American sugar - cane - appeared - it was grown on plantations by slaves, and then - fruit confectionery, preserves, jams and confitures.

That’s when people in France learned how to make marmalade, which at first was called “hard jam.” Confectioners noticed that a hardening, solid mass is obtained by boiling not from all fruits, but from certain types - apples, quinces, apricots. It turns out that these fruits contain an astringent substance - pectin, the beneficial properties of which sweet manufacturers have already learned about in our time. At the same time, French confectioners simply isolated these fruits as a base, and added the rest of the fruits and juices to the marmalade little by little.

In the 19th century, artificial pectin was obtained, and then more marmalade began to be made, using different fruits and berries. Real marmalade was still considered to be apple, apricot, quince, or made from a mixture of these fruits. Then the same French confectioners began to prepare marmalade using natural jelly-forming substances: cartilage and beef broth - they used meat and cartilage of young animals, and this is natural gelatin; sturgeon glue; vegetable gelling components.

In the 20th century, when production became widespread, they learned to use cheaper substances: starch, bone gelatin, synthetic dyes and flavors.

Marmalade is the most popular in the UK: there, even now, more than half of families cannot do without toast with marmalade for breakfast. But English marmalade is not what we imagine: as a rule, it is a thick, jelly-like mass - orange or lemon, which can be spread on bread.

The origin of the word “marmalade” is explained in different ways, but the version about its Portuguese roots seems more plausible - in Portuguese “quince” sounds like “marmelo”.

In Scotland, there is another legend about the origin of marmalade. This sweet product was “invented” by a certain Janet Keiler at the beginning of the 18th century, when her husband bought a lot of cheap oranges on a Spanish ship fleeing a storm in Dundee Bay. The oranges were bitter, but the savvy Mrs. Keiller was not at a loss and made orange jam from them, which soon became world famous. It is not difficult to see another thing: the word “jam” comes from “Jenit” - the name of the “author” of this piece. Whether this is true or not is unknown, but the fact remains: the first marmalade factory was opened in Dundee in 1797, and since then this city has been considered the “birthplace of marmalade.”

In the USA, marmalade is often called jelly candy with a hard shell - children especially love it. In Russia they love marmalade candies.

I.2. Types of marmalade

Chewing marmalade

Throughout history, man has always loved all kinds of chewing pleasures, and has tried many of them. Since ancient times, people have pampered themselves with amber resin from cherry, birch or pine. These “great-grandfathers” of today’s chewing culture served as the impetus for the creation of one of the most beloved delicacies in the world - chewing marmalade (Appendix 1).

The first mention of chewing marmalade dates back to approximately the middle of the 19th century. Then a new name “Jelly Bean” appeared in the American history of confectionery - it was under this name that chewing marmalade first appeared on sale.

From the very beginning, chewing marmalade attracted people not only for its taste, but also for its ability to preserve it for a long time, which made it possible to take it with them for a walk or even on the road.

American William Schraft, a manufacturer of chewing marmalade, quickly realized the advantages of the new product and managed to negotiate the supply of his products to the northern army during the American Civil War. The soldiers liked the marmalade, and this ensured its wide distribution in peacetime. Gradually, chewing marmalade became the “taste of childhood” in the United States, the most favorite sweet for many generations of Americans. A typical American even now cannot imagine an Easter feast without “Jelly Bean” - the chewing marmalade is still produced under this name in the USA.

In Europe, chewing marmalade was also popular and at the beginning of the 20th century it became quite common.

In Russia, chewing marmalade was completely absent for a long time. It appeared thanks to imports from Germany and Spain only in the early 90s. XX century. Since then, chewing marmalade has quickly gained popularity among both children and adults. Today, the chewing marmalade market accounts for about 6% of the total non-chocolate candy market in Russia. It is, of course, especially popular in families with children, but unlike other sweets, housewives at 30, 40 and 50 years old are happy to buy it, which is an indicator of a high degree of confidence in the product.

The main components of chewing marmalade: fruit juices, gelatin, starch or agar-agar.

Jelly marmalade

Fruit slices, sugar-coated jelly candies, edible figures of various shapes and colors - all this jelly marmalade (Appendix 2). In the hierarchy of sweets, jelly marmalade has settled between jam and marshmallow. Its gel-like structure is thicker than jam or marmalade, but softer than fruit marshmallow. Confectioners believe that marshmallow is a derivative of jelly marmalade, which is actually hard jam.

The type of jelly marmalade is determined by the method of casting it into molds. Carved marmalade, for example, fruit slices familiar from childhood are cut after the marmalade mass has hardened. Three-layer marmalade compositions with a pastille layer inside also belong to carved jelly marmalade. This confectionery product is a gummy rectangle with a smooth or corrugated texture. The contrasting top and bottom layers of the three-layer marmalade usually frame the white filling. This middle layer is marshmallow, which is made from fruit puree with sugar, whipped egg white and vanilla sugar. Formed marmalade hardens in metal molds or stamped holes in granulated sugar. Both carved and shaped jelly marmalade can be hidden under the cover of chocolate glaze, natural chocolate, coconut flakes or powdered sugar.

Jelly marmalade is most often produced on the basis of two types of thickeners - agar and pectin. To make marmalade, pectin from citrus pomace or dry agar powder can be used. The basis of the recipe for any jelly marmalade is an aqueous solution of one of the thickeners with sugar, molasses and fruit essences. Food colors, flavors and citric acid are added to the boiled raw materials. Jelly marmalade with pectin hardens faster than agar marmalade and has a more elastic consistency. Marmalade on agar has a brighter color and a beautiful break.

Contains high-quality jelly marmalade A In addition to gelling agents, sugar and fruit extracts, they usually contain vitamins and minerals. Some manufacturers adapt the marmalade recipe for dietary nutrition and replace granulated sugar with stevia extract. To increase the content of nutrients in marmalade products, freshly squeezed or frozen juices of fruits and berries are added to its composition. In this case, you get a light translucent dessert dish.

I.3. The benefits of marmalade

Most of us find it difficult to live a day without sweets. Not all confectionery products have a beneficial effect on our body, which cannot be said about marmalade.

What are the health benefits of marmalade?

Doctors suggest including this delicacy in your diet, primarily for people with fragile bones and fractures.

The benefits of marmalade are due to the high content of pectin in it, which is used for production.

Pectin is a plant substance that has viscous and adhesive properties. The benefit of pectin is its ability to absorb heavy metal salts and toxins, and then remove them from the body. The effect is approximately the same as that of activated carbon, only the efficiency and benefits are much higher.

Pectin has such beneficial properties as lowering cholesterol in the blood and improving the functioning of the gastrointestinal tract. Pectin is produced from many fruits and vegetables, such as apples, watermelons, citrus zest, and sugar beets.

Traditionally, the natural product is prepared from fruits: apples, apricots, quinces. For beautiful color and aroma, citrus fruits, grapes, and in some cases agar-agar are added.

Agar-agar is obtained from brown and red algae, which are of great value and benefit. They absorb toxic substances, improve digestion, and are even used by modern medicine.

The composition must include gelling agents. It can be pectin, agar-agar or gelatin. In addition to them, fruit juice, syrups, sugar, natural or artificial flavors are added. Sugar substitutes are used for diabetics.

Gelatin is a substance of animal origin, obtained from the tendons and bones of animals. Gelatin helps bone healing during fractures.

The marmalade also contains sugar syrup, fruit juices, natural and artificial colors and flavors, granulated sugar or sugar substitutes for diabetic marmalade.

A good and high-quality jelly product should have a transparent and glassy structure, two layers should be visible, the contours, when pressed, quickly return to their previous shape, the taste is pleasant, with a slight sourness.

When buying such a sweet, carefully read the information on the packaging about the composition. And remember, a real delicacy cannot have a low price!

I.4. Interesting facts about marmalade

Gummy bear paintings

One German artist, Johannes Cords, creates paintings from gummy bears. He uses thousands of gummy bears to create his artwork (Appendix 3).

A painter from the German city of Meppen once, as a joke, made a painting from these candies and displayed it in the window of his workshop. A few days later the painting was bought, and since then he has been creating more and more paintings from this unique material.

Since the Haribo candy manufacturer produces its sweet products in only 6 colors, Cords is forced to add the missing shades by painting the bears with acrylic paints and special colored pencils.

Why is marmalade sprinkled with sugar?

Marmalade is gelled juice or puree; if the surface of the marmalade is open, the evaporation of the liquid continues and the surface dries out. This, firstly, is not very tasty, and secondly, it is not profitable for retail outlets - after a week the weight of a box of marmalade will decrease; you bought 5 kg, but you will only sell 4.8 kg, for example.

Sugar or starch toppings prevent such rapid evaporation (Appendix 4).

In addition, marmalade without sprinkles will stick together, you just need to cut it again.

When frozen, the top crust of the sweet mass takes on an unappetizing appearance. A blanket of sugar covers this crust and makes it invisible.

Conclusions on Chapter I

Marmalade can be chewy or jelly. The first mention of chewing marmalade dates back to the 19th century (“Jelly Bean” was the first name).

I learned about the existence of interesting facts about marmalade. German artist Johannes Cords creates paintings from gummy bears and why marmalade is sprinkled with sugar.

Chapter II. What is the secret of marmalade?

II.1. Questionnaire

When I started looking for information about marmalade, I became interested in what the students of our school knew about marmalade. And for this purpose, we conducted a survey.

3rd grade students took part in the survey. 35 people were interviewed (Appendix 5).

We found out that the majority of respondents love chewing marmalade, and this is 85%. Frutella chewing marmalade is very popular among schoolchildren. Children have different opinions about the benefits and harms of marmalade, 65% consider marmalade useful and all students, like me, are interested in learning more about this sweetness (Appendix 6).

Which prompted us to further research.

II.2. Excursion to LLC TPP "Kulinaria"

Based on the results of the survey and the purpose of my research, to study the technology of making marmalade at home, we decided to visit a culinary shop.

LLC TPP "Kulinaria" is one of the leading manufacturers of confectionery products in Tuymazy. Large selection of cakes, pies, rolls, bakery products, as well as marmalade (Appendix 7).

We met with the culinary director, Irina Alexandrovna, who lifted the curtain on some of the secrets happening here.

We saw how this wonderful product was prepared before our eyes. We saw huge tanks for making syrup. We looked at various molds into which the sweet mixture is poured. She also told us the technology for making marmalade (Appendix 8).

The marmalade mixture is diluted with water, brought to a boil, fruit syrup is added, and boiled for another 2 minutes. Cool slightly and pour into mold. After the marmalade has cooled, cut into pieces and sprinkle with sugar. The marmalade is then dried and cooled again and packed into boxes.

In cooking, marmalade is produced in 6 flavors: currant, lemon, orange, apple, strawberry, cherry.

Nowadays, technologies for making marmalade have improved, so it is made on the basis of a ready-made mixture, but earlier culinary technologists used a different recipe.

This recipe included: pectin, fruit and berry puree, granulated sugar.

Jelly marmalade with pectin was made by boiling a solution of sugar and pectin and molasses, with the addition of fruit and berry puree.

First, a fruit-sugar solution was prepared. Dry pectin was mixed with granulated sugar and poured with cold water (ratio of pectin and water 1:25) and kept for 4 hours. The solution was filtered through a sieve and boiled. Fruit and berry puree was added to the syrup. Cooked for another 5 - 7 minutes.

Poured into molds. Dried, then cut and sprinkled with fine sugar.

II.3. Making marmalade at home

After visiting the culinary shop, we learned the technology of making marmalade and decided to prepare it at home.

For this we needed:

1 kg. Drain;

400 gr. Sahara;

Parchment paper.

The plum fruits were thoroughly washed under running water, then the seeds were removed from each of them one by one. We used a table knife for this purpose, so as not to turn the plum into puree ahead of time and not lose juice.

Place the fruit in a bowl, put it on low heat and gradually add water over two minutes. When the mixture began to boil, we began to stir the plums, while kneading them with a spatula. Boil the fruits until they become completely soft.

The plums are boiled, but their pulp contains many components undesirable for sweets. For example, hide and fibers. We transferred the hot fruits into a sieve and, using the same spatula, ground them until only the parts of the fruits that we did not need remained.

The resulting puree was poured into the same cauldron and placed on very low heat.

After the mass had heated up to almost 90 degrees Celsius, they began to slowly add sugar, constantly stirring everything with a spatula. From that moment on, the marmalade was cooked for quite a long time, stirring it often.

After about 40 minutes, the mass in the pan had decreased significantly and became viscous, similar to chewing candy.

We chose a tray that would fit all the marmalade, but so that its height was no more than 1.5 centimeters. Cover the dishes with parchment.

The finished liquid candy was poured into a lined mold and left to cool for 2 days in a dry, ventilated room.

Afterwards, the marmalade comes off the paper very easily. Cut into shapes. Each candy was dipped in sugar.

And we got a very tasty, and most importantly natural, marmalade (Appendix 9).

It so happened that a fair was announced at school, and my mother and I decided to make marmalade and sell it. And to our great surprise, our marmalade was sold out immediately (Appendix 10).

And we were once again convinced that marmalade is loved by everyone, both adults and children.

II.4. Study of the composition of marmalade

Having found out that both children and adults love marmalade, but they rarely make it at home and buy it in stores. We decided to study the composition of marmalade.

To do this, we visited the sanitary and epidemiological station in Tuymazy. To begin with, we conducted an interview with the head of the laboratory, Aigul Maratovna Akhtyamova, and found out that many food products undergo epidemiological testing (Appendix 11). And Aigul Maratovna told us that marmalade in the Russian Federation can be produced both according to GOST 6442-2014, and according to the technical conditions developed by the manufacturer. And she provided us with general technical conditions for the production of marmalade, which indicate the rules for the development, acceptance, use and sale of marmalade (Appendix 12). And she suggested that we conduct a laboratory analysis of the marmalade.

For this, we brought marmalade by weight (400 g) from Culinary. Based on laboratory tests, we found that it complies with GOST (Appendix 13).

Today there is a large selection of marmalade on store shelves and we decided to do our research and find out the composition of chewing marmalade from the labels. To do this, we used the brands of the main marmalade manufacturers represented on the Russian market: Bon Pari, Fru-Fru, Frutella, Haribo, Ju-Ju and Behemoth Bondi (Appendix 14).

In all areas of our research, high-quality marmalade, which is made on the basis of only natural ingredients, can be called Fru-fru, Frutella and Haribo chewing marmalade. (Bon-Pari contains palm oil, Ju-Ju - flavorings, and Bondi's Behemoths food additive E - 120 (carmines) - this is a dye - a generally safe food additive that can be harmful to allergy sufferers (Appendix 15).

After visiting the Farmland pharmacy, we found Frou-Frou marmalade on sale. I asked the pharmacist Olesya Pavlovna Galimova about this marmalade. She explained to us that this marmalade is good for health (Appendix 16).

We concluded that marmalade does more good than harm, provided that the right choice is made consciously.

Having studied the composition of marmalade and not finding any artificial additives (Frutella, Fru-fru, Haribo), we found out that it can be given even to children from 2 years of age.

II.5. Conducting a class hour on the topic “Pelte, marmalade, marmalade - a sweet pleasure”

In October 2016, a class hour was held on the topic “Pelte, marmalade, marmalade - a sweet pleasure” (Appendix 17).

Goal: to introduce the children to the history of marmalade and conduct an experiment.

We told our classmates about the history of the origin of marmalade, about the types of marmalade, interesting facts, and showed the children my drawings made with marmalade (Appendix 18).

And do an experiment. To do this, we prepared Coca-Cola marmalade at home (Appendix 19) and bought store-bought marmalade in bulk. And they invited the guys to try them and choose which marmalade would be tastier and vote for it. All classmates unanimously chose homemade marmalade. Moreover, there was not a single piece of marmalade left on the plate. While they didn’t even eat half of the marmalade from the store! (Appendix 20). From this we concluded that homemade marmalade is very tasty and also healthy.

Conclusions on Chapter II

We conducted a survey and found out that the majority of students at our school love marmalade (85%). Frutella chewing marmalade is very popular among schoolchildren. Children have different opinions about the benefits and harms of marmalade, 65% consider marmalade useful and all students, like me, are interested in learning more about this sweetness.

As a result, we decided to visit LLC Chamber of Commerce and Industry Kulinaria in Tuymazy and learned that today marmalade is made on the basis of a ready-made mixture. Cooking technologies also shared a recipe for making marmalade, and I decided to make it at home and sold it at the school fair.

Since marmalade is rarely made at home today, we decided to study the composition of marmalade. To do this, we visited the sanitary and epidemiological station in Tuymazy. We interviewed the head of the laboratory. Based on laboratory tests, it was found that culinary marmalade complies with GOST. We also decided to find out the composition of chewing marmalade from the labels. High-quality marmalade, which is made on the basis of only natural ingredients, is Fru-fru, Frutella and Haribo.

Conclusion

Having studied literature and Internet sources, we learned how the marmalade delicacy appeared, that marmalade is considered a French invention, then it was made from quince and apples, and in Europe they learned about marmalade in the 14th century.

Marmalade can be chewy or jelly. The first mention of chewing marmalade dates back to the 19th century.

Fruit slices, jelly candies sprinkled with sugar - all this is jelly marmalade. It turns out that marmalade is very healthy, it contains pectin (removes heavy metal salts and toxins from the body), agar-agar (red algae) and gelatin.

I learned about the existence of interesting facts about marmalade. German artist Johannes Cords creates paintings from gummy bears and why gummy bears are sprinkled with sugar.

When I started looking for information about marmalade, I became interested in what the students of our school knew about marmalade, so we conducted a survey.

And we found out that the majority of students in our school love marmalade (85%). Frutella chewing marmalade is very popular among schoolchildren. Children have different opinions about the benefits and harms of marmalade, 65% consider marmalade useful and all students, like me, are interested in learning more about this sweetness.

As a result, we decided to visit LLC Chamber of Commerce and Industry Kulinaria in Tuymazy and learned the secrets of making marmalade, that today marmalade is made on the basis of a ready-made mixture. Cooking technologies also shared a recipe for making marmalade, and I decided to prepare it at home and sold it at the school fair.

Since today marmalade is rarely made at home, we decided to study the composition of marmalade. To do this, we visited the sanitary and epidemiological station in Tuymazy. We interviewed the head of the laboratory. Based on laboratory tests, it was found that culinary marmalade complies with GOST. We also decided to find out the composition of chewing marmalade from the labels. High-quality marmalade made from only natural ingredients is Frou-frou, Frutella and Haribo.

We found that marmalade brings more benefits, provided that you make a conscious and correct choice.

We held a class hour for our classmates, introduced them to the history of marmalade and conducted an experiment on which marmalade tastes better: homemade or store-bought. All classmates unanimously chose homemade marmalade.

Thus, the hypothesis was confirmed that marmalade is not only tasty, but also healthy, and that is why it is still so popular.

List of used literature

Kuznetsova L.S., Sidanova M.Yu. “Technology and organization of production of confectionery products” 4th ed., St.-M.: Publishing Center “Academy”. 2012

Oleynikova A.Ya., Akseonova L.M., Magomedov G.O. “Technology of confectionery products” - St. Petersburg: Publishing house “RAPP”. 2010

Pokrovsky A.A. "A book about tasty and healthy food." Moscow. "Agropromizdat", 1988

Sources

edabezvreda.ru› topic-754.html

eto-vredno.ru› vred- marmelad a-i-ego-polza/

Thesaurus

Cane sugar is a sweet crystalline product obtained from the juice of a sun- and heat-loving plant called sugar cane, which is similar in appearance to bamboo and has been known to mankind since ancient times.

Pectin - (from other Greek - curled, frozen) - polysaccharides, present in all higher plants, especially in fruits, increase the drought resistance of plants, the stability of vegetables and fruits during storage.

Gelatin is bone glue, a transparent viscous mass.

Agar-agar is a vegetable (red and brown algae) substitute for gelatin.

Food colors are a group of natural or synthetic dyes suitable for coloring food products.

Flavorings are substances that are used to impart certain odors to products or products, create or improve aroma.

Stevia extract - extract from stevia leaves, sweetener.

Food additives are substances added to food products during the production process to give them the desired properties (aroma, color, taste). Each additive has a unique number starting with the letter "E"

Annex 1

Chewing marmalade

Appendix 2

Jelly marmalade

three-layer marmalade compositions

fruit slices

sugar-coated jelly candies

Appendix 3

Johannes Cords - gummy bear paintings

Appendix 4

Why is marmalade sprinkled with sugar?

To prevent the liquid from evaporating or spilling out from the surface.

Appendix 5

Survey questions:

Do you like marmalade?

Do you think marmalade is healthy or harmful?

Which marmalade do you prefer?

Are you interested in learning more about the benefits and harms of marmalade?

Appendix 6

1. Do you like marmalade?

2. Do you think marmalade is healthy or harmful?

Continuation

3. Which marmalade do you prefer?

Are you interested in learning more about the benefits and harms of marmalade?

Appendix 7

Products of LLC TPP

"Cooking" Tuymazy

Appendix 8

Visit to LLC TPP "Kulinaria"

Appendix 9

Making marmalade at home

Appendix 10

Selling marmalade at a school fair

Appendix 11

Visit to the sanitary and epidemiological station in Tuymazy

Interview with the head of the laboratory of the sanitary and epidemiological station in Tuymazy A.M. Akhtyamova

Appendix 12

Marmalade. General technical conditions

Continuation

Appendix 13

Analysis of marmalade at the sanitary and epidemiological station of Tuymazy

Continuation

Appendix 14

The brands of the main marmalade manufacturers represented on the Russian market are: Bon Pari, Fru-fru, Frutella, Haribo, Ju-ju and Behemoth Bondi

Appendix 15

Study

composition of chewing marmalade based on information provided by manufacturers

Name /		Frutella cubs	different forms		golden bears		fruit platter		Hippo Bondi hippos

Bile-forming component
Carbohydrates	glucose syrup	glucose syrup (from wheat)			glucose syrup granulated sugar dextrose		maltose molasses granulated sugar		glucose-fructose syrup, sugar
Natural juice	fruit grape juice	juices from fruits and berries (strawberry, lemon, orange, apple 1%)	concentrated apple juice		fruit and concentrated juices: apple, raspberry, strawberry, orange, lemon, pineapple		Apple juice		concentrated juices: apple, cherry, blackcurrant, strawberry, lemon, orange)
Dyes and flavors	natural flavors: pineapple, blackcurrant, strawberry, orange, pear, apple, lemon, cherry. natural dyes: spirulina, black carrot and elderberry concentrate, safflower extract	natural flavors, concentrates (safflower, spirulina)	coloring: concentrated hibiscus juice, flavors identical to natural: mango, strawberry, apple		concentrates from fruits and plants: safflower, spirulina, apple, black elderberries, orange, black currant, kiwi, lemon, chokeberry, mango, passion fruit, grapes		flavors: “Orange”, “Peach”, “Banana”, “Apple”, colors: “Paprika extract”, “Copper chlorophyllin complexes”, “Proprietary Blue V”		natural flavors: apple, cherry, blackcurrant, strawberry, lemon, orange, food colors: copper chlorophyllin complexes, curcumin, carmines, carotenes
				coconut and palm oil
glazing agent	carnauba wax	carbauba wax, beeswax, white		carnauba wax		beeswax white and yellow, carnauba wax		carnauba wax		carnauba sunday vegetable oil

Appendix 16

Visit to Farmland pharmacy

Appendix 17

Conducting a class hour

Appendix 18

Drawing with marmalade

We select a design and use a pastry felt-tip pen to transfer it onto baking paper. Using melted dark chocolate from a paper corner, trace the outline of the design.

We take colored marmalade (the most common type made with sugar) (preferably fresh and soft). We heat it in the microwave (it carefully melts in seconds, and also hardens quickly) and begins to draw through the envelope.

And here is the result. This picture will decorate any cake!

Continuation

Drawing made with marmalade

Appendix 19

Making Coca-Cola marmalade at home

Ingredients:

Coca-cola - 450 ml.

water - 50 ml.

gelatin - 50 gr.

sugar - 60 gr.

citric acid - 5 gr.

Pour gelatin over Coca-Cola and leave for 20 minutes.

Remove the label from the bottle, use a utility knife to make a cut in the bottle and seal it with tape. And also make a cut on the opposite side and wrap the bottle thoroughly with tape.

Place the Coca-Cola container and gelatin on low heat and stir constantly. Until the gelatin is completely dissolved. Do not bring to a boil (warm). Remove the foam and pour the solution into a bottle, cool to room temperature and refrigerate for a day.

Peel off the tape from the bottle and carefully use a stationery knife to cut the bottle and carefully pull out the marmalade.

Glue the Coca-Cola label and lid in place (melt some marmalade in the microwave and put on the lid).

Continuation

Experiment with Coca-cola

Appendix 20

Conducting an experiment to see which marmalade tastes better (homemade or store-bought) and voting.

All classmates unanimously chose homemade marmalade!

Municipal budgetary educational institution

"Gymnasium No. 12"

NOU "Intellectual"

Marmalade delicacy: benefit or harm

Research

Performed:

Ovsyannikova Alina, 3rd grade “D”

Supervisor:

Vasilyeva Larisa Alexandrovna,

primary school teacher.

Leninsk-Kuznetsky

2013

Introduction……………………………………………………………………………….. p.3

1. History of the origin of marmalade …………………………………… .. p. 4

2. Types of marmalade…………………………………………………………....p. 6

3. Pros and cons of marmalade……………. ………………………………..p.8

3.1. Analysis of the survey results……………………………... p. 10

3.2. How to choose high-quality marmalade...........……………………….. p. 12

Conclusion…………………………………………………………………………………..p. 14

List of references……………………………………………………….p. 15

Appendix ……………………………………………………………......p. 16

Introduction

Modern people strive to lead a healthy lifestyle and try to eat right. But what about those who love sweets? After all, everyone knows that you can’t eat a lot of sweets, and it’s better not to eat them at all, since they damage your figure, teeth and skin.

Mom, when choosing sweets, prefers marmalade, grandmother agrees with her, saying that it is less harmful than other sweets and is even healthy. And I had questions: what is this? What are the benefits of marmalade? what does it consist of, and how is it made? Has marmalade always been like this? what affects its color and taste? And we decided to conduct a study on topic “Marmalade delicacy: benefit or harm.”

Purpose of the study: identification of beneficial and harmful qualities of marmalade for human health.

Object of study: marmalade

Subject of study: is marmalade good or bad?

Hypothesis : We suggested that marmalade is good for human health.

Research objectives:

Study historical information about marmalade.
Learn about the effect of marmalade on human health.
Find out how to choose the right marmalade.
To study students' opinions about marmalade through a survey.

Research methods:

analysis and synthesis;
survey;
observation.

History of the origin of marmalade

How did this marmalade delicacy come about?

Marmalade is considered a French invention. Indeed, in the 18th century, which was called gallant and “golden,” France showed everyone what this wonderful delicacy should be like - then it was prepared from quince and apples.

Not everyone knows, but before the Crusades in Europe there was not even sugar - and therefore no jam. Later, American cane sugar appeared - it was grown on plantations by slaves, and then - fruit confectionery, preserves, jams and confitures.

In the 20th century, when production became widespread, they learned to use cheaper substances: starch, bone gelatin, synthetic dyes and flavors.

The origin of the word “marmalade” is explained in different ways, but the version about its Portuguese roots seems more plausible - in Portuguese “quince” sounds like “marmelo”.

In the USA, marmalade is often called jelly candy with a hard shell - children especially love it. In Russia they love marmalade candies.

Types of marmalade

From the literature I learned that there is a wide variety of types of marmalade.

Marmalade, according to the manufacturing method, can be classified into:

fruit and berry, in the form of marmalade layers,
jelly, in the form of marmalade slices or figures,
jelly-fruit,
chewing.

Depending on the forming method, it can be:

layered;
molded;
carved.

Depending on the jelly substance used:

pectin-based marmalade,
marmalade based on agar-agar,
marmalade based on agar-agar and pectin,
gelatin-based marmalade.

Fruit and berry marmalade is made by traditionally boiling fruit puree with sugar. Pectin and fruit puree are used as a gelling base. Marmalades in the form of layers, despite the loss of their former popularity, can still be tasted today.

It usually looks simple: a dark brown layer, similar to hard jam or marmalade.

As for jelly marmalade, it is created from agar-agar by boiling the latter with sugar and molasses, and flavorings are added to add flavor. In addition to agar-agar, pectin is used as a gelling agent. Jelly marmalade is divided into molded (in the form of figures, for example marmalade stars) and carved (for example, orange slices).

Chewing marmalade appeared relatively recently and became popular not only for its taste, but also for its ability to be stored for a long time, which made it possible to take it with you for a walk or even on the road.

Chewing marmalade is based on gelatin, which gives it an elastic structure. This delicacy usually comes in the form of small colorful figures, and parents often buy it for their children instead of chewing gum.

Today, the range of marmalade is much wider than it was 10 years ago: all kinds of fruit slices, rolls, snails, multi-layer marmalade (with marshmallows), with coconut flakes, in chocolate glaze, etc. And the elastic consistency of chewing marmalade has revealed the deepest fantasies of confectioners - from marmalade alphabet to popular fairy tale characters.

Pros and cons of marmalade

Marmalade is usually called a delicacy with a jelly-like consistency, which is made on a fruit and berry base with the addition of sugar and jelly-forming components of plant or animal origin. This is a low-calorie dessert that has many benefits when eaten.

There is no fat in marmalade and its calorie content is minimal, so the delicacy rightfully takes its place among other products recommended by nutritionists.

The jelly-forming components used in the recipe themselves have beneficial and healing properties:

agar-agar extract, produced from deep-sea seaweed, has a valuable ability to remove harmful substances and toxins that poison our body, and also helps to normalize liver function;
gelatin, which is obtained by processing animal products, improves the condition of hair and nails, as well as cartilage tissue;
pectin, a dietary fiber of plant origin, which is part of marmalade, has the unique ability to lower cholesterol levels in the blood, stabilize the metabolic process in the body, help improve peristalsis and improve blood supply to peripheral vessels. In addition, the effectiveness of eating pectin in case of poisoning with lead and heavy metals has been proven. The fibers of the substance bind to harmful compounds, completely removing them from the body and cleansing it.

The fruit and berry base of the marmalade is rich in vitamin C, which helps strengthen the body's immune forces.

The marmalade also contains iron, which helps supply the body's tissues with oxygen, calcium, which strengthens bones, magnesium, which is useful for the functioning of the heart muscle, phosphorus, which is involved in energy metabolism, and iodine, which the thyroid gland needs.

In addition, regular consumption of marmalade will help you overcome the fatigue and bad mood so familiar from the long winter months.

Chewing marmalade, which has appeared recently, perfectly calms the nervous system and helps reduce stressful situations. Chewing marmalade is usually coated with a wax-fat mixture consisting of vegetable fat and beeswax. This helps to increase the flow of active substances and perfectly cleanses the teeth and oral cavity.

Unfortunately, in pursuit of cheaper prices, the modern global food industry, in addition to pectin, agar-agar and fruits, uses artificial ingredients and other components, which, as a rule, are far from useful and often harmful. In addition, excessive consumption of marmalade can lead to intestinal upset, since agar-agar has a slight laxative effect.

Analysis of survey results

From the literature, I realized that marmalade has more advantages than disadvantages. And we decided to find out what students think about marmalade. Conducted a survey.

3rd grade students took part in the survey. 44 people were interviewed.

The following responses were received:

Do you like marmalade?

“yes” - 20 people. - 45%
“no” - 14 people. - 32%
“I don’t know” - 10 people. - 23%

How often do you use marmalade?

“every day” - answered 5 people. - eleven %
“Once a week” - answered 18 people - 41%
“Once a month” - answered 11 people. - 25%
“I don’t use it at all” - answered 10 people, - 23%

Do you think marmalade is healthy or harmful?

“useful” - 28 people - 64%
“harmful” - 6 people. - 13 %
“I don’t know” - 10 people. - 23%

Do you prefer to buy marmalade in a store or make it at home?

“in the store” - 44 people, - 100%
“make at home” - 0 people, - 0%

Are you interested in learning more about the benefits and harms of marmalade?

“yes” - 40 people. - 91%
“no” - 4 people. - 9 %

The results of the studies showed that marmalade is not the most favorite delicacy. Children have different opinions about the benefits and harms of marmalade. But the good news is that this topic aroused great interest among the majority of respondents; they, like me, are interested in learning more about this sweetness.

How to choose quality marmalade

The healthiest marmalade is made from apricot or apple puree. Fruit marmalade is less common on sale than jelly marmalade. Resembling frozen jam, the structure of this delicacy is grainy.

Jelly marmalade is made on the basis of gelatin, pectin or agar. This marmalade has a glassy transparent structure. In the store, choose marmalade in transparent packaging, in which you can carefully examine what is inside. Remember, high-quality marmalade is elastic, holds its shape well, which is easily restored after pressing, has smooth edges and a clear contour. All pieces should be the same size. The packaging of marmalade should not be foggy from the inside. Excess moisture causes the sugar to dissolve. If you notice droplets of moisture in the pack, do not take this marmalade. A humid environment is known to breed bacteria. This indicates that the production technology or storage conditions of such a product were clearly violated.

Too bright colors indicate the presence of a large number of dyes in the composition. Therefore, it is better to choose a product of calmer and darker colors. It is worth remembering that tartrazine (dye E 102) , which gives the marmalade a yellow color, is a strong allergen. It is better to give preference to a product with a natural dye, such as lutein.

Recently, chewing marmalade has been found on the shelves. It is most often made in the form of animal figures. This marmalade is more elastic and chews longer, although its composition usually contains more artificial additives.

When you buy marmalade by weight, take one piece in your hand. If everything is in order with the quality of the product, then its surface will be covered with a fine-crystalline film and sprinkled with granulated sugar. This marmalade does not stick to your fingers. But if the marmalade is hard to the touch and breaks like a cookie, it means it was not stored correctly and has simply dried out. Marmalade stuck together in the package is considered defective, since it was not completely dried during production.

Conclusion

As a result of our research, preparing marmalade at home, we came to the following conclusions.

Do you want to eat healthy sweets? Eat marmalade! Unlike cookies and chocolate, this delicacy has no fat, few calories and many useful substances that cleanse the body and improve digestion.

However, not all marmalade is definitely good. Modern marmalade has become sweeter and more colorful, but it has lost its naturalness: now they add flavorings, dyes, and sometimes use a low-quality gelling component and moisture-retaining stabilizers. Therefore, before you buy an oriental sweet, study it carefully, otherwise, instead of healthy marmalade, you will buy “chemicals”.

The goal of the work was achieved, the hypothesis was confirmed - marmalade is good for our health due to its composition.

Eat marmalade and you will get a whole range of positive impressions and improve your health!

Bibliography

Kirichenko G.A. "Best Microwave Recipes." Kharkov, Belgorod. "Book Club", 2008
Pokrovsky A.A. “Book about tasty and healthy food” M.: Agropromizdat, 1988.
Internet resources:URL:http://www.extra-n.ru
Internet resources:URL:http://www.peoplemed.ru
Internet resources:http://www.north-moscow.ru
Internet resources:http://www.belkonditer.ru
Internet resources:http://www.uniconf.ru
Internet resources:http://www.women28.ru
Internet resources:http://www.iduvmaqazin.ru

Annex 1

"Museum of Marmalade and Healthy Sweets"

In 2010 in the Sevastopol eco-park"Lukomorye", in the building of the “Old Mill” cafe a unique museum “Museum of Marmalade and Healthy Sweets” appeared, which has no analogues in Ukraine.

The exposition of the Marmalade Museum is dedicated to the history of this wonderful delicacy, which is not only tasty, but also very healthy.

At the entrance to the museum there is a huge diagram map, on which you can trace the history of the spread of marmalade from 14

centuries to the present day. There is practically no country on the map whose peoples do not have their owntraditions of making healthy sweets. The sculptural group, located here, at the entrance to the museum, clearly demonstrates the path that marmalade has taken through time and space. The sculpture “Turkish Woman” shows how marmalade could be served during a meal in the East in ancient times. “Crusader” reminds us that the recipe for marmalade was brought from the Middle East to Europe by the Crusaders. The connection between marmalade and the East is also emphasized by the fact that visitors are greeted by a girl performing a “belly dance.” The sculpture of a catering worker suggests that marmalade became widespread in our area recently, in the 19th century, fitting perfectly into the traditional Russian tea ceremony. The fourth sculpture symbolizes a modern child, to whom the marmalade came as a result of such a long journey.

The museum includes several sections that are dedicated to Eastern and European sweets, sweets from the times of Tsarist Russia, etc. Of great interest is the collection of ancient tea utensils (the museum is especially proud of an ancient Chinese service with images of dragons), boxes and packaging for various sweets that Our great-grandmothers and great-grandfathers also feasted on it. They were purchased at thematic auctions by Nikolai Pomogalov, the author of the project and owner of the Lukomorye eco-park.

And this work of collecting exhibits for the museum continues actively. The museum will be grateful to everyone who can help supplement the museum's expositions with new interesting exhibits or information about this product.

Visitors are greeted with Turkish delight, the eastern ancestor of marmalade. Here you can see different types of this delicacy. The excursion itself is conducted by the director of the museum, Elena Shulga.

She talks about interesting facts from the world of marmalade, about the most famous Russian marmalade producers and Sevastopol confectionery shops.

You will learn about who invented the “Kinder Surprise”, what types of marmalade were produced in Russia in the 19th century and much more.

The most enjoyable and exciting part of the excursion for visitors is the tasting of various varieties of marmalade prepared by museum confectioners according to ancient recipes (marmalade from quince, apples, pears, plums, apricots, peaches). Properly selected herbal teas subtly emphasize the taste of sweets.

The types of marmalade you like most, as well as tea, can be purchased in the museum cafe.

Appendix 2

Legends of marmalade

The British respect this product more than other nations - every second British family cannot imagine breakfast without toast with orange marmalade. It is said to have been invented by the personal physician of Mary, Queen of Scots.

He treated Her Majesty's seasickness with peeled orange slices sprinkled with crushed sugar. The French chef, in order to whet the patient’s appetite, prepared her a sweet decoction of quince and oranges. The queen liked this delicious dish so much that it was always kept on the table by the bed. It was even considered. That the word “marmalade” itself comes from the phrase “Marie est malade” (“Mary is sick”), but this is highly doubtful. Most likely, marmalade's roots lie in the Portuguese language, where marmelo means "quince."

The oranges were bitter, but the savvy Mrs. Keiller was not at a loss and made orange jam from them, which soon became world famous. It is not difficult to see another thing: the word “jam” comes from “Jenit” - the name of the “author” of this piece.

Appendix 3

Homemade marmalade

Of all the sweet products, marmalade is the most healthy - thanks to the high content of pectin, which we have already discussed.

Making marmalade at home is not that difficult. Squeeze juice from grapefruit, lemon and orange, then mix it with the same amount of water. By the way, the peel is also useful for making marmalade - cut off the white pulp and wrap it in cloth or gauze, dip it in juice and water and put it on the fire. After 20 minutes, take out the bag and add finely chopped fruit peels and half a kilogram of sugar into the juice. Another 20 minutes on the fire and the marmalade can be cooled. We put it in the refrigerator and after a few hours we get jelly, which we cut and roll in sugar.

Here's another marmalade recipe. If you buy pectin at your local store, you can make marmalade from any fruit. Without pectin, it is better to stick to the list of fruits, which is topped by apples. The ratio of fruits to apples should be approximately 1:3/4. What if instead of one half of the sugar in the recipe you take honey and replace the other half with fructose. This will make the marmalade more healthy.

Products:

apples – 10 pcs.

butter – 3 tbsp.

sugar 1 tbsp.

raisins 100 grams

almonds, sliced 3 tbsp.

Preparation:

Wash the apples, peel, cut into slices, and fry in oil, stirring for 4-5 minutes until softened. Pour in 2 tbsp. l. Water, reduce heat and simmer for 15 minutes without a lid. Add sugar, cook until thick, then remove from heat, add raisins and almonds, stir.

Boil for another 2 minutes, then remove from heat again. Place marmalade on a baking sheet in a 2 cm thick layer and cool. Before serving, cut into cubes.

On a note

To check whether the marmalade is ready or if it still needs to be boiled, you need to put spoonfuls of marmalade on a cold saucer (previously kept in the refrigerator) and put it back in the refrigerator for 3 minutes. Then touch the marmalade with your finger - if wrinkles appear on the surface, then it is ready.

Appendix 4

Dictionary

Marmalade – a culinary product made from fruits boiled with sugar, pectin and flavorings.

Pectin - This is a natural gelling and structure-forming substance that is found in the cell walls and intercellular space of all plants. Fruits, berries and many vegetables are especially rich in it. Pectin translated from Greek " pektos - curled up, frozen. Pectin substances exist in nature in several forms.

Agar-agar (French gelose), jelly extracted from seaweed (especially Eucheuma spinosum Ag., E. gelatinae Ag., Gelidium cartilagineum (Grev. etc.) of eastern Asia; sold in the form of strips. Used for finishing fabrics and as food product; in bacteriology - for spreading; greatly swells in water.

Tartrazine (E-102) - one of the cheapest and most dangerous synthetic dyes, rich orange in color, obtained from coal mining waste - coal tar.

Lutein – it is a yellow pigment found in egg yolk, some algae, many plants and in the retina of our eyes, where it is important for good vision. The more lutein you eat, the lower your risk of macular degeneration.

Gelatin - French gelatine, from lat. gelatus - frozen, frozen), a mixture of protein substances of animal origin. Extract of adhesive substances of cartilage and meat (beef, veal), used in cooking for quick preparation of jellies, jellies, blancmange, jelly.

Competition of research works and creative projects for junior schoolchildren

"What? Where? Why? »

BOU ShMR "Ershovskaya OOSH"

“Marmalade - what kind of sweetness?”

3rd grade student's research project

Maximova Elizaveta

Supervisor:

village Ershovo

1. Introduction:

Justification for choosing the topic,

Goals and objectives.

2. Main part:

1) survey of students;

2) excursion to Sheksninsky;

3) from the history of marmalade;

4) various types of marmalade;

5) comparison of different types of marmalade (practical work);

6) studying the label (composition of marmalade, its value);

7) use of marmalade in home cooking;

8) a survey of sellers about whether Sheksninsky marmalade is in demand among buyers.

3. Conclusion:

My suggestions,

Literature, Internet resources.

I. Introduction.

The relevance of research:

I really love sweets. But most of all I like marmalade. It is found on sale in different forms - figurines of various animals, in the form of geometric shapes, and so on, and there is also chewing marmalade. I had a question, what is it made of? I wanted to study its composition and properties.

the main objective : Research marmalade, study its properties, find out whether the product is healthy.

Tasks:

Find out what marmalade is made from;

Study the properties of marmalade;

Find out whether marmalade can be used in home cooking.

Object (area) of research – marmalade

Subject of study – properties of marmalade.

Working methods – questionnaire, survey, observation, comparison, literature analysis.

Hypothesis – I assumed that marmalade is made from frozen fruit water.

II. Main part.

1. Survey results.

When I started looking for information about marmalade, I became interested in what the students in our class knew about marmalade. I conducted a survey among students in our class. And here are the results I got:

1. What is marmalade?

https://pandia.ru/text/78/596/images/image003_104.gif" width="616" height="240 src=">

Conclusion: you need to study what marmalade is and introduce students to the whole class what it is made of.

2. Excursion to "Sheksninsky":

We visited Sheksninsky.

There they told us how marmalade is made. We saw how this wonderful product was prepared before our eyes. We saw huge tanks for making syrup. We looked at various molds into which the sweet mixture is poured and left to ripen. We treated ourselves to sweets with pleasure and received a whole box of sweets with us.

Conclusion: I liked the excursion, we learned about such a large enterprise in our area, met new people, and obtained a lot of interesting information.

3. From the history of marmalade.

It is believed that marmalade was invented by the French in the 18th century. Initially it was prepared from quince and apples. However, there is information that in Europe they knew about the existence of this delicacy back in the 14th century. Some researchers consider the prototype of marmalade to be one of the oriental sweets - Turkish delight, the existence of which has been known for thousands of years. Initially, it included rose water, starch, honey and other natural ingredients.

Not everyone knows that before the Crusaders marched to the East, there was no sugar in Europe, and therefore no jam either. He appeared much later. It was American cane sugar grown by slaves on plantations. Only after its popularization, various confectionery products, including marmalade, began to appear in Europe.

Initially, marmalade was called “hard jam”. In those days, French confectioners noticed that when boiling an apricot, apple or quince, a frozen, solid mass was obtained. Today we already know that this occurs thanks to pectin, the beneficial properties of which have been described already in our time. At the same time, the French identified these fruits as a basis.

In the 19th century, with the production of artificial pectin, they began to make many times more marmalade and use other fruits for this.

Conclusion: The history of marmalade was not known to me, now I know when and where marmalade first appeared and how.

4. Different types of marmalade:

1) What is marmalade made from:

Jelly . The composition of jelly marmalade must include gelling components - pectin, agar or gelatin, as well as: sugar syrup, fruit juices, natural and artificial colors and flavors, granulated sugar. The basis of fruit and berry marmalade is gelling applesauce, usually obtained from winter varieties of apples. To diversify the taste, cranberry, rowan or other berry puree is added to it. Thanks to such additives, this product contains a lot of vitamin C.

Chewing marmalade. Chewing marmalade is a relative novelty for us. It appeared in Russia in the early 1990s and in appearance is not much different from the usual one, only it takes longer to chew. It’s tasty because it’s not cloying, it’s cute and doesn’t stick to your hands. It is quite natural that this delicacy is becoming more and more popular every year.

To produce chewing marmalade, molasses, granulated sugar, gelatin, pectin, citric acid, a wax-fat mixture, natural and natural-identical flavorings and dyes are used; pectin, like gelatin, makes this product elastic. The wax-fat mixture is used to ensure that the chewing marmalade figures do not stick together and have a shiny surface that prevents them from drying out. This mixture contains 90% vegetable fat and 10% beeswax, which is also very healthy. When chewing natural wax in the body, the flow of vitamins and other biologically active substances increases, the process of cleaning teeth and disinfecting the oral cavity improves. So such marmalade can be swallowed without any harm to the person chewing. In addition, this type of marmalade contains all the necessary amino acids, calcium, and vitamins. Chewing marmalade is certainly much healthier than chewing gum.

2) Comparison of different types of marmalade:

We compared two types of marmalade through practical work:

Research	Jelly marmalade	Chewing marmalade
	Sticks to your hands and leaves sand.	Does not stick to hands, hands are clean.
	It bites quickly and is easy to eat. Sweet, a little cloying.	It is difficult to bite through and takes a long time to chew. Unsweetening.
In appearance	The surface is rough.	The surface is matte, smooth.

Conclusion: Both types of marmalade taste very pleasant, look attractive, and jelly marmalade leaves sand on your hands.

5. Study the label:

Sheksna village,

st. Sadovaya, 40.

Marmalade "Jelly"

Product composition: granulated sugar, water, molasses, gelling agent (agar), citric acid, dyes (isabella, tarragon, tatrazine, transparent red, flavor identical to natural (lemon, green apple, black currant, cranberry).

Nutritional value per 100g: proteins – 0 g, fats – 0 g, carbohydrates – 72.9 g.

Energy value: 303 kcal.

GOST 6442-89.

Shelf life - 3 months at 15±5 ̊C and relative humidity no more than 80%.

Name	vendor code	Dosage, kg/t

Black currant
Apple green

After studying the label, we decided to find out whether all flavors and food additives are healthy. The table below shows that all the additives used are completely harmless, except for one:

Tatrazine-E102 Oh! - dangerous.

Food additive Tatrazine-E102 Oh! - dangerous.

E-102 Tatrazine causes asthma attacks. Banned in some countries (ACCORDING TO INFORMATIONINFOMINISTRY OF HEALTH)

http://gkh-opograph. *****/condiment. htm

Conclusion: When choosing marmalade, you need to carefully look at the label; it should not contain tatrazine.

6. Using marmalade in home cooking:

1) For decorating cakes

2) To improve the taste of porridge

3) To add to ice cream.

7. Survey of sellers in a store in the village of Ershovo:

Is marmalade in demand?

Answers:

After delivery, the marmalade does not sit on the shelves. Grandmothers love to buy jelly marmalade, it is softer, but children are happy to buy up chewing marmalade. It can be used instead of chewing gum and will bring much more benefits and pleasure.

III. Conclusion:

Marmalade is a low-calorie sweet that does not contain fat and has dietary benefits;

Algae" href="/text/category/vodoroslmz/" rel="bookmark">algae.

https://pandia.ru/text/78/596/images/image001_175.gif" alt="*" width="17" height="16 src="> gelatin has a beneficial effect on the condition of the skin and hair (gelatin - a mixture of animal proteins).

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All this makes marmalade not only tasty, but also healthy.

Marmalade is an amazingly healthy and tasty treat. Of all the sweets, marmalade is the most “correct”. Marmalade improves your mood. Just know how to choose the “right” marmalade – without tatrazine.

My hypothesis was not confirmed, more components are needed to make marmalade, I proved this with my discoveries.

2. My suggestions: I suggest trying to make marmalade at home.

3. Literature:

1) “Research work in elementary school.”

2) Photos from our own archive.

2) Internet resources:

http://*****/kulinar/1824-iz-istorii-marmelada. html

Chemistry section

Chewing marmalade: benefit or harm

Larionova Marina

Municipal educational institution "Secondary school No. 14",

9th grade. Petrozavodsk

Chiyanova Marina

Municipal educational institution "Secondary school No. 14",

9th grade. Petrozavodsk

Supervisor:

Kuznetsova S.V. – chemistry teacher

Municipal educational institution "Secondary school No. 14"

1. Relevance . The healthy lifestyle that modern people strive to lead includes proper nutrition. A balanced combination of proteins, fats, carbohydrates, an abundance of raw vegetables and fruits, but what about those with a sweet tooth, because sometimes you really want to treat yourself to something sweet. Everyone knows that eating a lot of sweets is harmful; they damage your figure, teeth, and skin. Or maybe marmalade? Marmalade has been familiar to everyone since childhood - a healthy, tasty and amazing delicacy, and according to nutritionists, marmalade is the most “correct” of the entire range of sweets. It contains healthy pectin and fruit puree, but does chewing marmalade retain its “healthy” composition? After all, mothers are happy to replace the purchase of chewing gum and sweets with chewing marmalade, but does it actually bring more benefits?

The purpose of our work was revealedinfluence of chewing marmalade on human health. Tasks:1. Find out the history of chewing marmalade.

2. Familiarize yourself with the composition of chewing marmalade in the literature and on the packaging

3. Conduct a survey of students on the research problem.

3. Study the composition of chewing marmalade experimentally.

5. Determine the effect of chewing marmalade on human health.

Item research: the effect of chewing marmalade on human health.
Hypothesis: Eating chewing marmalade is good for your health.

Research methods : description, comparison, experiment.

2.Literature review.

2.1.History of chewing marmalade. In Europe, they learned about marmalade in the 14th century; with the advent of sugar, fruit confectionery, preserves, and jams appeared, and then in France they learned to make marmalade, which was first called “hard jam.” Confectioners noticed that a hardening, solid mass is obtained by boiling certain types of fruits - apples, quinces, apricots, which is made by an astringent substance - pectin. Throughout its history, humanity has tried many chewing pleasures; since ancient times, people have pampered themselves with such delicacies as the amber resin of cherry, birch or pine - this was the prologue to the creation of one of the most popular delicacies in the world - chewing marmalade. The first mention of chewing marmalade dates back to the middle of the 19th century - American under the brand name "Jelly Bean" - first appeared on sale and immediately attracted buyers not only with its taste, but also with the fact that it did not stick to the hands, which made it possible to take it with you on trips. walk, realizing the advantages, the American William Schraft, a manufacturer of chewing marmalade, agreed to introduce chewing marmalade into the rations of US soldiers, which accelerated the popularization of this product among the civilian population. It appeared in Russia only in the early 90s. XX century thanks to imports from Germany and Spain, and since then, chewing marmalade began to quickly gain popularity among both children and adults.

2.2Composition of chewing marmalade. The composition includes a gelling component:

pectin, a polysaccharide contained in marmalade, cleanses the body of toxins, eliminates imbalances in the digestive system, and lowers cholesterol levels. Pectin is found in apples, citrus peels, watermelons, sugar beets, seaweed or gelatin - 80% consists of proteins, contains phosphorus, sulfur, calcium, magnesium, iron, sodium. This product is useful for connective tissues and has a beneficial effect on skin health and hair.

The fruit and berry base of the marmalade is rich in vitamin C and helps strengthen the body's immune forces. In addition, the composition includes carbohydrates that give the product a sweet taste, such as glucose, molasses, and sucrose.

Along with natural dyes: carrot juice, seaweed, radish juice, raspberry and strawberry juice, lemon, hibiscus, manufacturers use dyes and flavors identical to natural ones, but acceptable for use in Russia .

A distinctive feature of chewing marmalade: it is smooth, shiny, does not melt or stick to your hands, thanks to the coating of a special wax-fat mixture. It makes up 90% of the marmalade's coating - carnauba wax. . Thus, we see in the composition both useful components for health and not so much; we will consider them in the practical part.

3. MAIN PART

3.1. Research methodology.

3.1.1 Questionnaire method We compiled a questionnaire (Appendix) and surveyed 54 students in grades 3, 4, 8, 9. We found out that the majority of respondents love chewing marmalade, do not know about its effect on the body, but really want to know. Which prompted us to further research.

3.1.2 Determination of organoleptic indicators. The brands BonPari, Fru-fru, Frutella, Haribo, Ju-dZhu-dZhuv produced by weight in Podolsk were examined. The results of organoleptic indicators showed (Appendix (Table 1)) that all manufacturers follow GOST. Appendix 2 Table 1: marmalade of the correct shape, the surface is not sticky, dry, gelatinous consistency, the color is uniform, the most pleasant fruity smell is for chewing marmalade Frou-frou, Frutella, Haribo. Loose marmalade is practically odorless. BonPari has a very pungent smell. The taste is most pleasant in Fru-frou, Frutella, Haribo, corresponding to the fruit and its color. Weighted marmalade of green and red color has a pleasant taste with sourness, while yellow marmalade has a zest taste. BonPari marmalade turned out to be the most unpleasant in taste - it is bitter, reminiscent of the taste of zest.

3.1.3. A study of the composition of chewing marmalade based on the information provided by manufacturers on the packaging (Appendix (Table 2)) shows that all manufacturers use gelatin as a jelly-forming component. The calorie content of all types is approximately the same, about 315 kcal per 100g. those. This is a low calorie product. Natural juice is declared by the brands BonPari, Frou-frou, Frutella. The wax-fat base for all types is carnauba wax. Only Frutella and Haribo use natural dyes and flavors - these are concentrates of fruits, berries, and vegetables. Frou-frou contains additives identical to natural ones. After analysis, we were convinced that the additives are relatively safe, only E171 titanium dioxide is classified as having a “suspicious” effect on the body, and according to unverified data, it can cause liver and kidney diseases. BonPari indicated a natural dye, and hid the flavorings under the heading “identical to natural”; they also did Ju-ju-juv, which casts doubt on the safety of use.

3.1.4.Practical part (experimental methods, see Appendix)

Chewing marmalade in a 0.5% solution of hydrochloric acid dissolves in 4-5 days. (Appendix (Table No. 3) Simple carbohydrates begin to be digested in the oral cavity, under the action of the salivary enzyme - amylase, and for some time its action continues in the stomach, and the jelly-forming base - gelatin - is of protein origin, and proteins are digested in the stomach. Low dissolution rate can be attributed to the fact that hydrochloric acid is not the only component of gastric juice.

Experiment No. 2. Analysis of chewing marmalade for acid content. The results of the experiment (Appendix (Table No. 3) show that when chewing marmalade in the mouth there will be an acidic environment, we connect the pH< 7 с добавлением натурального сока фруктов и ягод, гибискуса.

Experience No. 3. Study of dyes. During the experiment, we note a change in the color of the dye depending on the pH of the environment. The result is in Table 5, Appendix. A tendency for marmalade to change color from red and burgundy to green in an alkaline environment was discovered. Haribo, Frutella, Fru-fru, BonPari and color preservation in an acidic environment. It was assumed that the red tones are due to the addition of hibiscus to the composition, as stated by the manufacturers on the packaging, which contains a pigment - anthocyanin, which reacts by changing color in alkalis and acids (a confirmatory experiment was carried out on Hibiscus tea). Dyes were found in loose marmalade, where in alkaline environment, a color change occurred from red to burgundy; from green to yellow, but the manufacturer does not hide this, and the choice is up to the buyer. The yellow color of Frou-frou marmalade did not change in alkali, but became orange in acid, this again confirms the presence of a dye, but they are declared in the composition by the manufacturer.

The results of the experiment (Appendix (Table 4)) confirmed the composition: The filtrate after adsorption did not change the color of chewing marmalade brandsHariboand Frutella, retained the same color, but became lighter in tone for Frou-frou, for BonPari - burgundy color and loose green; BonPari red and yellow are 2 shades lighter. Particular attention was drawn to the loose red; after the experiment, its color became yellow-orange; from yellow-orange to pale yellow. With this experiment, we visually determine the degree of adsorption by the color intensity and color change.

It can be assumed that the dyes included in the composition of loose marmalade completely enter the human body, partially into the composition of Frou-frou, BonPari, and the naturalness of the composition Hariboand Frutella is confirmed by compliance with the control.

4. Conclusions on the work. 1. We studied the literature on the chosen topic, learned the history of its origin and the difference in the composition of regular marmalade from chewing marmalade.

2.We surveyed the students of our school and made sure that the topic of our research is relevant and the children are interested in learning more about chewing marmalade.

3. Studied organoleptic characteristics of 5 brands of chewing marmalade and found that Fru-fru, Frutella,Haribo.

4. A study of the composition of chewing marmalade declared by the manufacturer on the packaging shows the advantage of the BonPari, Haribo, Frutella brands, because They contain natural juice, which is an additional source of vitamins.

5. Analysis of the composition showed: the most useful product is the Frutella and Haribo brand, despite the jelly-forming component gelatin, not pectin, they contain only natural dyes and flavors - these are concentrates of fruits and vegetables.

6. The experiments carried out have proven the presence of dyes in Frou-frou, BonPari marmalade, by weight, which casts doubt on their safe use, because allergic reactions can occur and diseases of the kidneys, liver and heart can develop.

7. The acid content in marmalade when chewing will shift the acid-base balance towards an acidic environment, we associate this with the addition of natural juice of fruits and berries, hibiscus, but if oral hygiene is observed, it will not cause harm.

8. Chewing marmalade, subject to a conscious, correct choice, brings more benefit than harm; it is the best treat for adults and children.

The goal of the work was achieved, the hypothesis was confirmed - marmalade is good for our health

5.Sources. 1. GOST 6442-89 Interstate standard. Marmalade. Technical conditions. Access mode:

2. The history of the discovery of marmalade

Access mode: http :// www . moment . ru / beauty / health - body / chewing - marmalade . html

3. Marmalade: calorie content, composition, benefits and harms Access mode: http://ru.wikipedia.org/wiki/%CE%F0%E3%E0%ED%EE%EB%E5%EF%F2%E8%EA%E0

4.About the dangers and benefits of marmalade Access mode:

5. Composition of marmalade Access mode:

Annex 1

Methodology for the practical part

Experiment No. 1. “Interaction of hydrochloric acid with chewing marmalade.” Prepare a 0.5% hydrochloric acid solution, which corresponds to the composition of gastric juice, and place samples of chewing marmalade.
Observe the changes that occur with samples of chewing marmalade an hour after the experiment, a day later and in the following days until complete dissolution.

Experiment No. 2. Analysis of chewing marmalade for acid content. Chewing marmalade without a wax-fat surface, cut into small pieces, place in a test tube, add 3 ml of distilled water. Heat the test tube. After dissolution, immerse the universal litmus paper and determine the pH of the medium. Use a special scale to determine the acidity of the medium Determination of pH 4-5

Experience No. 3. Study of dyes. Chewing marmalade, cut into small pieces, was placed in a test tube, 5 ml of distilled water was added, boiled until the marmalade was completely dissolved, divided into 3 parts, the first test tube was kept for control; add 1 ml of sodium hydroxide solution to the second; add 1 ml of sulfuric acid solution to the third.

Experiment No. 4. Analysis for dye content. Chewing marmalade, cut into small pieces, was placed in a test tube, the wax-fat layer was first trimmed, and 3 ml of distilled water was added. Add 2 spatulas of activated carbon, stir, heat for 3 minutes, filter. The change in color of the dyes included in the solution of chewing marmalade was placed in the table

Analysis of survey results. 54 people took part in the survey.

1. Do you like marmalade?

“yes” - 40 people. - 74%

“no” - 6 people. - eleven %

“I don’t know” - 8 people. - 15 %

4.Are you interested in learning more about the benefits and harms of marmalade?

“yes” - 50 people. - 92,%

“no” - 4 people. - 8 %

2.How often do you use marmalade?

“every day” - answered 5 people. - 9%

“Once a week” - answered 28 people - 52%

“Once a month” - 18 people answered. - 33%

“I don’t use it at all” - answered 3%

5.What kind of marmalade do you buy?Frutella, Simba, BonPari, Fru-fru,Haribo)

3.Do you think marmalade is healthy or harmful?

“useful” - 10 people - 19%

“harmful” - 6 people. - eleven%

“I don’t know” - 38 people. - 70%

Application

Evaluation of organoleptic characteristics of chewing marmalade

Table 1

Indicator name

GOST 6442-89 chewing marmalade

Fru-fru

Frutella

BonPari

Haribo

Ju-

jJu-

dJuw

Taste, smell and color

clearly defined, characteristic of the given name, without any foreign taste or smell. Color – even, uniform

Light yellow with the smell of grapes, green-apple,

red - cherries. The smell is pleasant

Green - the taste is sweet, pleasant fruity smell, red - the taste of strawberries, yellow - the taste is sweet and sour. The smell is pleasant

Yellow – the smell of citrus, the taste of zest. The red, burgundy odor could not be identified. The taste is not pleasant

Light yellow with citrus scent, green-apple,

red - black currant. The smell is pleasant

The smell is barely perceptible. Calm red green taste with sourness, yellow zest taste, bitter

Consistency

Jelly-like. protracted

Jelly-like. Tight

Jelly-like. protracted

Form

Corresponding to the given name of marmalade: regular, with a clear contour, without deformation
minor influxes are released

The bears are correct with a clear outline, without deformation

Animals are correct with a clear contour, without deformation

The sea kingdom is regular, with a clear contour, without deformation.

The bears are correct, with a clear outline, without deformation

Worms with a clear contour, without deformation

Surface

Dry, non-sticky.

Dry non-sticky

Dry, non-sticky.

Dry, non-sticky

WITH chewing marmalade residue based on the information provided by the manufacturers on the packaging.

table 2

Name / compound

energy value

Bear cubs

fru-fru

315 kcal

Frutella beasts

333 kcal

BonPari sea kingdom

335kcal

Haribo

342 kcal

Ju-ju-juv

315kcal per 100g of product

gelling components

gelatin

carbohydrates

glucose syrup

dextrose glucose syrup

molasses, sugar

sugar glucose syrup dextrose

syrup

sugar

natural juice

conc. grape juice

conc. juice of strawberries, raspberries, oranges and apples

conc. Apple juice

Coloring and flavoring mash

flavorings and dyes identical to natural: E100, E133. E140, E150a, E153. E160c, E163, E171

concentrates: seaweed, hibiscus, carrot juice. radish, lemon

dyes: conc. hibiscus juice

flavors identical to natural: mongo, strawberry, apple

concentrates from fruits and plants: safflower, spirulina, apple, sweet potato, carrots, radish, black currant, hibiscus, lemon; flavorings,

flavors identical to natural: pineapple apple raspberry lemon; food colorings:

indigo carmine carmine copper chlorophyll complexes

supplements

palm oil

lemon sorbitol

wax-fat base

Carnauba wax

carnauba wax

Generalization of the results from experiment 1 and experiment 2.

Table3

Chewing marmalade / experience

Bear cubs

fru-fru

Frutella beasts

BonPari sea kingdom

Haribo

Ju-ju-juv

colorful worms

hanging

Experiment 1 “Interaction of hydrochloric acid with chewing marmalade.”

On day 4

red burgundy yellow

On day 5

red burgundy yellow

On day 4

red burgundy yellow

On day 3

red burgundy yellow

On day 5

Red Green

yellow

Experiment 2 Analysis of chewing marmalade for acid content

red pH 3

burgundy yellow

pH 4

red

burgundy yellow

pH 4

red burgundy yellow

pH 5

red burgundy yellow

pH 5

red burgundy yellow

pH 5

Table4

Generalization of results from experiment No. 3. Analysis for dye content.

marmalade color before experiment

Frutella beasts

marmalade color after solution adsorption

BonPari sea kingdom

Haribo

Fru-fru

cubs

Ju-ju-juv

colorful worms

hanging

burgundy

Did not change

1 tone lighter

One tone lighter

1 tone lighter

red

Did not change

2 shades lighter

Did not change

1 tone lighter

Yellow-orange

yellow

Did not change

2 shades lighter

Did not change

1 tone lighter

Pale yellow

green

1 tone lighter

Table 5

Generalization of results according to Experiment No. 4. Experiment on the study of dyes.

marmalade color

Wednesday

Frutella beasts

BonPari sea kingdom

Haribo

Bear cubs

fru-fru

Ju-ju-juv

colorful worms

hanging

burgundy

NaOH

green

H 2 SO 4

Did not change

red

NaOH

green

burgundy

H 2 SO 4

Did not change

yellow

NaOH

Did not change

H 2 SO 4

Did not change

orange

Did not change

green

NaOH

yellow

H 2 SO 4

Did not change

Municipal state educational institution

Maloalabukh secondary school

Voronezh region

Gribanovsky municipal district

Sweet life

Small Alabukhi 1st-2015

Introduction………………………………………………………………………….3

Chapter 1. Literature review…………………………………..……………….6

1.1 Classification…………………………………………………………….6

1.2 Assortment……………………………………………………………….6

1.3 Production of marmalade…………………………………………………………….7

1.3.1 Production of fruit and berry marmalade……………………….7

1.3.2 Production of jelly marmalade………………………...…..…13

1.4 Processes occurring during storage……………………………..…16

Chapter 2. Materials and research methods…………………………………18

2.1 Goals and objectives of the study………………………..………………………18

2.2 Objects and conditions of the study…………….…………………………18

2.2.1 Objects of research……………………………………………18

2.2.2 Study conditions……………………………………………………………19

2.3 Research methods……………………………………………………19

2.3.1 Methods of organoleptic evaluation…………………………..……19

2.3.2 Physico-chemical research methods……………………..…21

Chapter 3. Results and discussion……………….………………………..24

conclusions……………………………………………..……………………………26

List of references………………………...…………………...27

Applications…………………………………………………………………………………...29

Introduction

Marmalade comes from the East. This delicacy was first made there by condensing fruit juice. Gradually they began to enjoy marmalade in Europe and improved it. Europeans added pectin and called marmalade marmalade. And now it is a decoration for desserts, an addition to sweet dishes and an independent product.

The benefits of marmalade are naturally inside, what makes marmalade jelly-like: pectin, gelatin, agar-agar, sugar-treacle syrup, applesauce, fruit juices, dyes and flavors.

Pectin deserves the most attention; it is a good cleanser of the body from toxins and toxins, while helping to cleanse the liver and remove harmful substances from the body. And among harmful substances, it can remove heavy metals, which is why some enterprises still pass off marmalade as harmful. At the same time, pectin is a low-calorie product and will help your figure look even better. After all, in addition you will receive an improvement in metabolism, which helps cure infectious diseases of the gastrointestinal tract and pancreas.

The second most important and necessary substance is agar-agar. It is produced from seaweed, which means it is rich in iodine, which will have a positive effect on the general condition of the body and the thyroid gland. Strengthens human hair and skin.

Marmalade is rich in vitamin C, which is especially pleasant in winter. Applesauce is used as the basis for marmalade and only then other purees, cranberry, rowan, etc. are added to it. This is done to diversify the taste and saturate the marmalade with useful substances.

That's why the object of our research we chose marmalade.

Subject of study: marmalade quality indicators.

Research problem: what quality marmalade do we buy in our store?

Purpose of the study: determine the quality of marmalade purchased at one retail outlet.

Research objectives:

Study the GOST requirements for determining the quality of marmalade;

Select methods for studying the quality of marmalade that are available in a school laboratory;

Examine purchased samples of marmalade and determine its quality;

Compare the data obtained with the requirements of GOST.

Research hypothesis: marmalade supplied to the nearest retail outlet meets all standard requirements.

Stages of work:

1.Preparatory:

Problem identification and analysis;

Determining the goals and objectives of the work;

Drawing up a work plan;

Selection of working methods.

2.Active:

Collection of information about marmalade and its quality;

Studying special literature related to the research problem;

Selection of methods for determining the quality of marmalade that can be applied in a school laboratory;

Conducting research to determine the quality of marmalade;

Participation in a school scientific and practical conference.

3.Analytical:

Analysis of own activities;

Planning work for the future.

Research methods:

Theoretical: analysis, synthesis, comparison, generalization;

Practical: experiment.

The work was carried out in 2015.

Chapter 1. Literature review

1.1 Classification

The main feature of pastille-marmalade products is their widespread use in the production of fruit and berry raw materials. In this regard, they are classified as a group of fruit and berry products, which, in addition to marshmallows and marmalade, also includes jam and marmalade. All these products contain much less water (15-30%) than natural fruits and berries (75-90%), and a significant amount of sugar (up to 60-75%).

The structure of marmalade products is jellies.

Depending on the gelatinous base, marmalade is divided into two main types: fruit and berry and jelly.

1.2 Assortment

Fruit and berry marmalade is divided into the following groups: molded (products of various shapes, covered with a sugar crust from crystallized sugar during drying); carved in the form of rectangular bars, sprinkled with granulated sugar or powdered sugar; plastered in the form of rectangular layers, cast directly into containers.

Jelly marmalade is divided depending on the gelling agent used (agar, agaroid, pectin). In addition, jelly marmalade is divided by shape: molded (products of various shapes), carved (in the form of lemon or orange slices or rectangular or diamond-shaped bars), figured (in the form of figures of animals, fruits, cones, etc.). The surface of the jelly marmalade is covered with a layer of fine granulated sugar.

1.3 Production of marmalade

1.3.1 Production of fruit and berry marmalade

The process of obtaining fruit and berry marmalade consists of the following stages: preparation of raw materials, preparation of the recipe mixture, boiling of the marmalade mass, cutting of the mass, casting a mold (mould) or trays (plastic), drying (molded), resting (plastic), packaging.

1.Preparation of raw materials. Different batches of applesauce are mixed (blended) depending on quality indicators (solids content, gelatinous ability, acidity, color, etc.). The resulting mixture is rubbed through sieves with a hole with a diameter of no more than 1 mm, blending is carried out in stainless steel containers equipped with mixers. Crystalline food acids are dissolved in water in a 1:1 ratio and filtered through a thin cloth or several layers of gauze. Lactic acid is also filtered, which comes in the form of a solution, usually at a concentration of 40%. Sugar is rubbed through sieves with a hole with a diameter of no more than 3 mm and passed through magnets to remove metal impurities.

The molasses is filtered in a heated state through filters with a hole with a diameter of no more than 2 mm.

2. Preparation of the recipe mixture. The recipe mixture is prepared by mixing blended, pureed apple and berry puree with granulated sugar and molasses. Typically the ratio of puree to sugar is 1:1.

The amount of puree prescribed by standardized recipes and added to the recipe mixture is adjusted according to laboratory analysis data, depending on the content of dry substances and gelatinizing ability. The gelling ability of puree is determined to a large extent by the quality and quantity of pectin it contains. To form a good marmalade jelly, it must contain 0.8–1.2% pectin, 65–70% sugar and 0.8–1% acid (in terms of malic acid). These ratios may vary somewhat depending on the quality of the pectin contained in the puree.

In addition to the main types of raw materials (mashed potatoes, sugar, molasses), modifier salts are added to the recipe mixture: sodium lactate or disodium phosphate; it is possible to use other salts, for example, sodium citrate and sodium tatrate. With the introduction of these salts, the rate and temperature of gelation of the marmalade mass and the viscosity of the mass during boiling are reduced. As a result, when adding modifier salts, boiling to a higher dry matter content is possible, which leads to a significant reduction in drying time. As a result, the duration of the entire production cycle for making fruit and berry marmalade is significantly reduced. The optimal dosage of modifier salts introduced into the recipe mixture depends on the acidity of the puree used. The higher the acidity, the more modifier salts need to be introduced. Modifier salts are added to the recipe mixture directly into the fruit and berry puree before adding sugar. The recipe mixture is prepared batchwise in containers equipped with mixers. After introducing all the components, the mass is thoroughly mixed and served for boiling.

3. Boiling the marmalade mass. The marmalade mass is currently boiled in coil boilers. You can also boil the mass in periodic vacuum apparatuses (spherical apparatuses), as well as in universal cooking apparatuses.

Marmalade mass prepared without sodium lactate has a moisture content of 38–40%, and with sodium lactate 26–32%.

The finished mass flows by gravity into a mixer collection, where flavoring and aromatic substances are added: acid, supplies, essence and dyes. After thorough mixing, the mass is sent for bottling.

95% of the amount specified in the recipe is added to the recipe mixture intended for boiling in a spherical apparatus, the remaining amount is added at the end of cooking or after its completion.

The readiness of the cooked mass is determined by humidity using a refractometer, as well as a test for “setting” (determining the quality of the jelly). To do this, pour a small amount of mass into several cells of a marmalade mold and determine the rate of formation of the jelly and its strength.

The duration of boiling depends on the size of the mass loading and the humidity of the recipe mixture and averages 15–20 min. The cooked mass is discharged from a vacuum apparatus into mixers or copper boilers, where flavoring and aromatic substances are added, as well as 5–10% granulated sugar, which was excluded when preparing the recipe mixture (the so-called “second sugar”).

Thanks to the introduction of “second sugar” at the end or after boiling, the boiling point of the mass is reduced and thereby the increase in invert sugar is reduced. In case of premature formation of jelly at the end or immediately after boiling, such jelly is unsuitable for further processing and can be used for preparing poaching or jam.

When the marmalade mass is continuously boiled in a coil apparatus using sodium lactate, the process proceeds quickly, so there is no premature gelation of pectin and the increase in invert sugar occurs slowly. Therefore, there is no need to add sugar after the process is completed.

4. Pouring marmalade into molds, gelling and removing from the molds. To pour marmalade, a marmalade-casting machine is used, which casts marmalade into molds and removes it from the molds after it has hardened.

The finished marmalade mass is pumped by a rotary pump through a pipe into the funnel of the casting mechanism and, using dispensers, is poured into metal molds. The molds pass through a mechanical shaker and enter a cooling chamber where the marmalade is gelled. After this, the forms with marmalade are transferred to the lower branch of the conveyor and heated to facilitate the selection of marmalade. The heated molds enter a selective mechanism, where the marmalade is pneumatically pushed out of the molds onto sieves.

In small enterprises, manual casting is also used. Marmalade is poured from funnels into molds, which are tiles of white clay with indentations, covered with glaze. Metal forms are also used. After pouring, the marmalade is left in the molds for gelling (setting). The formation of marmalade jelly occurs at a temperature of 70°C. When using sodium lactate, the gelation temperature is reduced to 65°C. The duration of gelation ranges from 15–30 min and depends on the amount of sodium lactate added and the ambient temperature.

The air temperature in the room should be between 15–20°C, with air circulation promoting better cooling of the mass and accelerating gelation. If the recipe is incorrectly prepared and the boiling is prolonged, gelation may not occur. After gelling, the marmalade is taken out of the molds and placed on sieves.

5.Drying marmalade. The marmalade selected from the molds has a moisture content of 29-30%, a loose consistency and a wet, sticky surface.

To obtain piece marmalade in a finished marketable form, it is necessary to dry the raw semi-finished product selected from the forms. In this case, the humidity of the marmalade is brought to 22–24%. As a result of drying, a fine-crystalline crust consisting of sugar crystals is formed on the surface of the marmalade. The crust gives the marmalade a good appearance and is a protective coating that protects the marmalade from getting wet.

Before the use of sodium lactate, the marmalade chosen from the forms had a moisture content of 34 to 38%, so 12-14% of the moisture had to be removed during the drying process. Drying time was 20–24 h. When working with sodium lactate and other buffer salts, the moisture content of the marmalade is about 29–30%, and only 4–8% of the moisture has to be removed during the drying process, which reduces the drying time significantly.

Hot air is used as a coolant when drying marmalade. Drying of marmalade is carried out in chamber or cabinet dryers. A chamber dryer is a chamber with an area of approximately 10–20 m 2 and about 4 in height m. Along the walls of the chamber there are racks on which sieves with marmalade are installed. Steam batteries are installed under the shelves. Humid air is removed using a fan. Fresh air is supplied through air ducts.

When drying marmalade without sodium lactate, which entered the dryer with a humidity of 34–38%, it was necessary to gradually increase the temperature in the dryer from 40 to 65°C. Otherwise, a crust would form on the surface of the marmalade, making it difficult to remove moisture.

When working with sodium lactate, the marmalade entering the dryer has a lower initial moisture content, as a result of which there is no need for a stepwise increase in temperature and acceleration of the drying process. The temperature in the drying chamber is maintained at 55-65°C. Drying time ranges from 10-12 h. The duration of drying is influenced by the initial moisture content of the marmalade, the content of reducing substances in the marmalade and the structure of the jelly.

With an increased content of pectin in the marmalade mass (with a stronger jelly), the process of removing moisture becomes more difficult. If the mass is more sugary, the drying process is accelerated. With a large amount of reducing substances, the formation of a crystalline crust on the surface of the marmalade is difficult.

Dried marmalade should contain from 20 to 24% moisture and 20–25% reducing substances.

Since chamber dryers have a number of significant disadvantages, other types of dryers are also used. Cabinet dryers, the capacity of which is equal to one cooking unit, have become widespread. This makes it possible to more carefully control the drying process of marmalade and create drying modes in accordance with the physical and chemical characteristics of raw marmalade.

6. Resting, laying, packaging and storage of shaped apple marmalade. Dried marmalade has a temperature of 55–60°C. If warm marmalade is placed in boxes or trays, then as a result of the ongoing evaporation of moisture, moisture will condense on the surface of the paper covering the marmalade, which can then partially dissolve the resulting crust. Therefore, upon leaving the dryer, the marmalade is left in the workshop at a temperature of 20–25°C and a relative air humidity of 50–75%. Since marmalade has poor thermal conductivity, cooling continues for 4 h. After curing, the molded marmalade is placed in cardboard boxes weighing from 100 to 500 G no more than two rows and in plywood or plank trays weighing no more than 3 kg, as well as boxes-trays made of corrugated cardboard weighing up to 5 kg no more than three rows.

To protect marmalade from moisture, the bottom of boxes, wooden trays and boxes is lined with waxed paper or parchment. The same paper is used to line the rows of marmalade and cover its top row.

Cardboard boxes are packed in plywood or plank boxes. The packaged marmalade is sent to the factory's expedition. The finished marmalade contains 20-24% moisture and 24-30% reducing substances.

1.3.2 Production of jelly marmalade

Jelly marmalade is distinguished by the type of gelling agent used (agar, agaroid or pectin) and by the manufacturing method: molded, carved (three-layer, orange and lemon slices) and figured.

The recipe for jelly marmalade includes a gelling agent, sugar, molasses and flavoring and aromatic substances. To form a sufficiently strong jelly, the recipe should include 0.8-1% agar, 1-1.5% pectin and about 3% agaroid, as well as 50-65% sugar and 20-25% molasses as an anti-crystallizer and thickener. A pleasant sour taste is created by 1-1.5% food acid. In jelly marmalade prepared using agar or agaroid, the acid plays the role of only a flavoring agent, and in marmalade prepared using pectin, the acid also plays an important role in gelation, as in fruit and berry types of marmalade. A small amount of applesauce is added to the three-layer marmalade recipe as a flavoring additive. Protein is added to the recipe for an opaque layer of three-layer marmalade and orange and lemon slices, with which the mass is beaten.

Gelatinators obtained from algae (agar, agaroid, furcellaran) are easily hydrolyzed under the influence of high temperature in an acidic environment. The consequence of this is the loss of gelatinous ability.

The process of producing jelly marmalade consists of the following stages: preparation of raw materials, obtaining the jelly mass, molding, curing, packaging and packaging. The main types of raw materials are prepared as for the production of fruit and berry marmalade.

The jelly formers are prepared as follows. Agar in portions of no more than 4 kg is placed in calico bags and washed in cold running water at a temperature of 10-25°C. In this case, the agar swells and its mass increases by 4-6 times. The duration of the process ranges from 1-3 hours and depends on the water temperature, particle size and quality (color) of the agar. The agaroid is washed in portions of no more than 1.5 kg in still water for one hour, after which running water is turned on for 15-30 minutes. In addition to swelling and reducing color, washing also extracts and removes foul-smelling substances. This washing technology is due to the fact that the agaroid is partially dissolved in cold water.

The jelly mass is obtained by boiling sugar, sugar-treacle or sugar-invert syrup containing a gelling agent. Boiling occurs both in a batchwise manner in open digesters, spherical vacuum apparatus or universal digesters, and in a continuous manner in coil digesters.

When using different gelling agents, the syrup is prepared differently. Agar dissolves in a sugar solution much more difficult than in water. Therefore, the swollen agar is first dissolved in water, and then sugar and molasses are added, which are often added at the end of boiling or after it.

Agaroid, due to its better solubility compared to agar, is introduced in a swollen state after the sugar has dissolved. After the agaroid is completely dissolved, a sodium lactate solution and the amount of molasses specified in the recipe are added. When lactate is introduced, the hydrolysis of agaroid slows down under the influence of the acidity of molasses and food acid introduced during cutting, and the gelation temperature is also significantly reduced. The syrup is boiled to a dry matter content of 73-74% when using agar and to 70-72% when using agaroid and pectin. The dry matter content is determined with a refractometer. The boiled jelly mass for cutting is cooled in temperature machines while stirring. The mass cooked on agar is cooled to 50-60°C, the mass prepared on agaroid is cooled to 74-78°C, and the mass prepared on pectin is cooled to 76-80°C. Such temperatures when cutting masses prepared with different gelling agents are due to different gelling temperatures. Due to the high temperatures of gelation of masses prepared with agaroid and pectin, there is a need to introduce acid and flavorings at relatively high temperatures (75-80°C), which requires rapid processing of such masses. If such a mass is not cast into molds and quickly cooled, the process of gelatinization may begin in it before low tide. In addition, at such temperatures in the mass, under the influence of acid, the process of hydrolysis of sucrose occurs intensively with a significant increase in the content of reducing substances, as well as the process of hydrolysis of the gelling agent itself. Agaroid is especially sensitive to the effects of acid at high temperatures, the gelling ability of which quickly decreases. When introducing modifier salts, hydrolysis processes are significantly inhibited and the gelation temperature is reduced.

When making jelly marmalade on agaroid, there are some features in the technological process that are associated with the properties of the agaroid. When making agaroid syrup, you must first dissolve the sugar, and then add the soaked agaroid to the solution.

To prevent hydrolysis of the agaroid during acidification of the mass, it is necessary to introduce buffer salts, in particular disodium phosphate (
), in an amount of 0.1% by weight of agaroid syrup. Molasses must be introduced at the end of boiling the syrup, since otherwise, as a result of the prolonged action of the acid of the molasses, the strength of the jelly decreases.

In addition to molasses, it is recommended to introduce neutral invert syrup in an amount of 6-8% by weight of sugar. It is introduced into agaroid-sugar-treacle syrup, cooled to 80°C. The boiled agaroid syrup is cooled to a temperature of 70°C, after which acid and aromatic substances are added, since the gelling temperature of the mass is 60°C, and not 40–45°C, as when using agar. Gelation time is about 10 min, due to which fewer molds are required for pouring than when using agar.

The finished jelly marmalade has a moisture content of 17–21% and a content of reducing substances of no more than 15%.

1.4 Processes occurring during storage

It is necessary to store marmalade at a temperature not exceeding 20°C and a relative air humidity of 75–80%. Properly prepared marmalade can last for at least 2 months. If the production process is violated or the recipe is incorrect, the marmalade may become wet or sugary during storage. Wetting of the marmalade can occur due to the pectin jelly losing its ability to retain moisture. As a result, a liquid phase (a saturated solution of sugars) is released. This phenomenon is called syneresis. The weak ability of pectin to retain the liquid phase may be due to the poor quality of applesauce, as well as the weakening of pectin during cooking or drying due to the high acidity of the puree. It should be noted that as a result of the use of sodium lactate, the phenomenon of syneresis in marmalade is almost not observed.

The amount of invert sugar contained in marmalade also has a great influence on the preservation of marmalade. With an increased amount of invert sugar, the surface of the marmalade is moistened, which can even lead to complete dissolution of the crust. The same phenomenon can occur at high relative humidity in the room where the marmalade is stored. With a lack of invert sugar, as well as with low relative humidity of the surrounding air, sucrose crystallizes, resulting in the formation of a thick, coarsely crystalline crust.

Chapter 2. Materials and research methods

2.1 Goals and objectives of the study

Determine the quality of marmalade names: “Fruit-tella”, “Marmalade Rainbow”, “Hippo Bondi”, “Jellopy”.

2.2 Objects and conditions of the study

2.2.1 Objects of study

No. 1. Marmalade “Fruit-tella”, manufactured by OOO “Perfetti Van Melle”, produced on September 15, 2015, purchased in the “Ogonyok” store, located in the village of Malye Alabukhi 1st, Metalnikova St., 120, was packaged in corrugated boxes of 2 kg . The box had a label that indicated: manufacturer, location of the manufacturer, contact numbers, name of marmalade, gross and net weight, storage conditions and shelf life, production date, regulatory document number, Rosstandart sign.

No. 2. Marmalade “Marmalade Rainbow” was made by SAADET GIDA Pazarlama San, production date 03.2015, also purchased at the Ogonyok store, and was also packaged in 2 kg boxes. The box had a label that indicated: manufacturer, location of the manufacturer, contact numbers, name of marmalade, gross and net weight, storage conditions and shelf life, production date, regulatory document number, Rosstandart sign.

No. 3. Marmalade “Begemotik Bondi” was manufactured by JSC “KDV Pavlovsky Posad”, production date: 06/26/2015, also purchased at the “Ogonyok” store, and was packaged in 2.5 kg boxes. The box had a label that indicated: manufacturer, location of the manufacturer, contact numbers, name of marmalade, gross and net weight, storage conditions and shelf life, production date, regulatory document number, Rosstandart sign.

No. 4. Marmalade “Jellopy”. The manufacturer is unclear, since both on the box and on the individual packaging everything is not written in Russian. The only entry in Russian is the composition. Therefore, we will pay special attention to this marmalade. Production date: 06.2015, also purchased at the Ogonyok store, packaged in 1 kg boxes.

Also, upon purchase, a certificate of conformity TU 9128-008-70385616-09 was presented, valid from 05/11/2014 to 06/06/2016 (No. 3107461), issued by the certification body: food, light industry and agricultural products of the Voronezh CSM, ROSS RU 0001.11PR29 .

2.2.2 Study conditions

The study was carried out in the school laboratory of the MKOU Maloalabukh secondary school. The dishes used are monochromatic in color and shape, made of glass, porcelain and stainless steel.

When preparing samples, their temperature is of particular importance, which should, as a rule, be about 20 C for confectionery products.

2.3 Research methods

2.3.1 Methods of sensory evaluation

The essence of the organoleptic method lies in the effect of the components of the product being tested on our senses, interpreted by the nerve centers.

Physico-chemical research methods cannot determine the taste of the product. A complete, comprehensive assessment of the quality of confectionery products and semi-finished products is possible only with a combination of objective and subjective organoleptic methods.

The organoleptic evaluation of marmalade includes such indicators as: appearance, taste, color and smell, consistency, shape, surface and fracture appearance. The presentation depends on these indicators. To what extent marmalade will satisfy the aesthetic pleasures of consumers. It will even depend on how completely the marmalade is absorbed, i.e. what energy value we will get from it.

Organoleptic evaluation:

Marmalade "Fruit-tella" - chewing marmalade "Bear Cubs" with the flavors of orange, apple, lemon, strawberry. Taste, smell and color: the taste is pleasant, with slight sourness; smell – characteristic of these flavors, in this case orange, apple, lemon, strawberry; color – uniform, slight color saturation without clouding, without inclusions. The consistency is gelatinous, elastic, transparent at the break. The shape is “bear cubs”, a clear outline, the width of the pieces is 1.5 by 1 cm, the thickness of the layers is uniform. Surface –

Marmalade "Marmalade Rainbow" - chewing marmalade "Kostochki" with flavors of orange, apple, lemon, strawberry and pineapple. Taste, smell and color: taste – pleasant, with slight sourness; color – uniform, without inclusions. Consistency – gelatinous, dense. Shape – “bones” , clear contour, uniform layer thickness. The surface is smooth, shiny, without sagging or cracks in the body, without sugar or fat bloom, and not sticky.

Marmalade "Hippo Bondi" is chewing marmalade in the shape of hippos, they are in different poses and different shades, respectively, with different tastes. Taste, smell and color: taste - corresponds to the flavors (apple, cherry, black currant, strawberry, lemon, orange), very pleasant, not cloying, with a very pleasant sourness; smell – aromatic, rich, marmalade; the color is uniform, without clouding, very attractive. Consistency – gelatinous, transparent Shape – “hippos” , clear outline, width of pieces 1.5 by 1 cm, uniform thickness of layers. The surface is smooth, shiny, without sagging or cracks in the body, without sugar or fat bloom, and not sticky.

Marmalade "Jellopy" - chewing marmalade. Taste, smell, color: taste - pleasant, with very slight sourness; smell – characteristic of these flavors, in this case orange, apple, lemon, strawberry and pineapple; color – uniform, without clouding. The consistency is very dense and makes chewing difficult. Shape - “bears” , without sagging or cracks. The surface is smooth, shiny, without sagging or cracks in the body, without sugar or fat bloom, and not sticky.

2.3.2 Physico-chemical research methods

According to the requirements of GOST 6442-89, marmalade must be checked according to physical and chemical indicators for actual net weight, percentage moisture content, and total acidity.

Methods for determining actual net weight.

The method is based on the weight determination of the mass of the product and container.

Packages intended for testing are weighed, opened, and the contents are removed.

Weighing of containers is carried out with the error accepted when weighing a whole package.

Net weight m 1 will be calculated using the formula, g, m 1 = m 2 – m 3 where m 2 – gross weight, g; m 3 – tare weight, g.

Methods for determining the percentage of moisture.

The principle of the method is that a certain sample of a substance is dried to a constant weight and the amount of moisture in this product is determined from the difference between the initial weight and the weight of the dry residue. Drying is carried out in a drying cabinet at a temperature of 100–105ºС. This is the standard method for determining moisture in food chemical inspection. The method is simple and accessible, but it requires a lot of time to carry out analysis and this is the main disadvantage of the method.

Methods for determining acidity and alkalinity.

The method is based on neutralizing the acid contained in the sample with sodium hydroxide (potassium hydroxide) in the presence of phenolphthalein until a pink color appears.

The method is used for products and semi-finished products, the color of which does not interfere with the observation of the color change of the indicator during titration. Acidity (X) in degrees is calculated using the formula:

Where
- correction factor of Na and K hydroxide solution concentration with (NaOH or KOH) = 0.1 mol/dm 3 used for titration according to GOST 25794.1-83; - volume of sodium or potassium hydroxide solution consumed for titration, cm 3;
- weight of the product sample; 100 – conversion factor per 100 g of product; 10 – conversion factor of a solution of sodium or potassium hydroxide with a concentration of 0.1 mol/dm 3 into 1 mol/dm 3.

Assessment of physical and chemical parameters of marmalade products.

As a result of determining the actual net mass, the following data was revealed:

"Fruit-tella" 68.88 g

"Marmalade Rainbow" 24.52 g

"Hippo Bondi" 29.37 g

"Jellopy" 18.94 g

Determination of acidity according to GOST 5898-87. As a result of the research, the following data was revealed:

"Fruit-tella" 12.3°

“Marmalade Rainbow” 12°

"Hippo Bondi" 7°

"Jellopy" 6.7°

The mass fraction of moisture was determined according to GOST 5900-89. As a result, the following data on the content of the mass fraction of moisture was revealed:

"Fruit-tella" 21.15%

"Marmalade Rainbow" 21%

"Hippo Bondi" 20.8%

"Jellopy" 22.8%

Calculations are given in the appendix.

Chapter 3. Results and discussion

The consumer properties of confectionery products have been known to man since ancient times. In the distant past, only honey was used to prepare confectionery products in Rus'. Already in the 17th century, there were fruits and berries in sugar and jelly masses on the royal table. Currently, the range of marmalade products is varied.

Marmalade products synthesize a variety of substances useful to the human body. Among them are such valuable ones as carbohydrates, essential oils, vitamins, amino acids, and minerals. Pectin is capable of removing heavy metal salts from the human body, binding a significant amount of harmful compounds, as well as ionization products.

The purpose of this work was to assess the quality of marmalade and conduct a comparative assessment of the consumer properties of the samples under study. For this purpose, 4 samples of marmalade of the following names were taken for research: “Fruit-tella”, “Marmalade Rainbow”, “Hippo Bondi”, “Jellopy”.

In all samples, consumer properties were determined: appearance, taste, color, smell, consistency, shape. From physical and chemical indicators the following were determined: actual net weight, percentage moisture content, total acidity. An assessment was carried out for the compliance of marmalade samples with the requirements of regulatory documents in accordance with GOST 6442-89.

The tasting assessed taste and smell, color and transparency. The speed of determination is a positive property of tasting marmalade. Our tasting allowed us to determine whether the quality of the marmalade meets the requirements of GOST, as well as to identify the best samples. The standard regulates taste and smell as follows: “compliance with the given name without foreign tastes and odors.”

We also conducted an independent study of the quality of marmalade: students in grades 1-4 tasted the proposed 4 brands of marmalade, without knowing the name of the brand, and voted for the brand they liked.

The best samples in terms of consumer properties should be highlighted marmalade “Fruit-tella”. This sample was distinguished by its pronounced taste and attractive appearance and, accordingly, received 45% of the votes.

The physico-chemical parameters of marmalade largely determine the quality, therefore the standard defines the norms of actual mass, percentage of moisture content, and total acidity. If the indicators do not meet the standards, this significantly affects the shelf life and quality of the product. Comparing the data obtained with the requirements of the standard, we note that they were met in all samples. The acidity content forms the characteristic taste of marmalade. Our data showed that the highest acidity content in “Fruit-tella” marmalade is 12.3°.

The humidity of marmalade affects its preservation and the lower the amount of moisture, the better for preservation. Marmalade should not contain more than 23% and not less than 15% moisture according to the standard. This limit was met in all samples. But the higher moisture content in Jellopy marmalade is 22.8%

During the determination of the actual net mass, an acceptable deviation from GOST requirements was identified, which did not exceed 2.5%, in samples No. 1,2,3. In sample No. 4, an unacceptable deviation of the actual weight was revealed, equal to 5.3% (underweight was 1.06 g).

conclusions

Based on the work carried out on the commodity assessment of the quality of marmalade, the following conclusions can be drawn:

The presented samples meet consumer properties.

The quality samples we examine fully meet the requirements of the current standard.

All samples make the most favorable impression in terms of taste and appearance.

The only drawback was identified with the “Jellopy” marmalade - the information on the box and individual packaging is not in Russian. The only entry in Russian is the composition. Also, this marmalade had deviations in actual weight - the underweight was 1.06 g, which is 5.3% of the total weight, when the permissible underweight was only 2.5%.

Bibliography

GOST 6442-89 “Marmalade. Technical specifications"

GOST 5897-90 “Confectionery products. Methods for determining organoleptic quality indicators, size, body weight and components"

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Malyutenkova S.M. Commodity research and examination of confectionery products: textbook. manual for universities / S.M. Malyutenkova. - St. Petersburg, 2007.-182 p.

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Ryzhakova A.V. Commodity research and examination of confectionery products: a textbook for universities / A.V. Ryzhakova. – M.: Academy, 2005. – 125-132 p.

A collection of technological instructions for the production of caramel, sweets, toffee, chocolate, cocoa powder, marmalade and pastille products, dragees and halva. – M.: “Pishchepromizdat”, 1960.

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Annex 1

Table 1. Comparative assessment of organoleptic characteristics of the studied samples

Taste, smell and color

Consistency

Surface

Marmalade "Fruit-tella" - chewing marmalade "Bear Cubs" with the flavors of orange, apple, lemon, strawberry.

The taste is pleasant, with slight sourness;

smell – characteristic of these flavors, in this case orange, apple, lemon, strawberry;

color – uniform, slight color saturation without clouding, without inclusions.

Gelatinous, elastic, transparent at the break.

“Teddy bears”, clear outline, width of the pieces is 1.5 by 1 cm, the thickness of the layers is uniform.

Smooth, shiny, without sagging or cracks in the body, without sugar or fat bloom, not sticky.

Marmalade "Marmalade Rainbow" - chewing marmalade "Kostochki" with flavors of orange, apple, lemon, strawberry and pineapple.

The taste is pleasant, with slight sourness;

smell – characteristic of these flavors, in this case orange, apple, lemon, strawberry and pineapple;

color – uniform, without inclusions.

Gelatinous, dense.

"Bones" , clear contour, uniform layer thickness.

Smooth, shiny, without sagging or cracks in the body, without sugar or fat bloom, not sticky.

Marmalade "Hippo Bondi" - chewing marmalade in the shape of hippos.

Taste – consistent with the flavors (apple, cherry, black currant, strawberry, lemon, orange), very pleasant, not cloying, with a very pleasant sourness;

smell – aromatic, rich, marmalade; the color is uniform, without clouding, very attractive.

Gelatinous, transparent

"Hippos" , clear outline, width of pieces 1.5 by 1 cm, uniform thickness of layers.

Smooth, shiny, without sagging or cracks in the body, without sugar or fat bloom, not sticky.

Marmalade "Jellopy" - chewing marmalade.

The taste is pleasant, with very slight sourness;

smell – characteristic of these flavors, in this case orange, apple, lemon, strawberry and pineapple;

color – uniform, without clouding.

Very dense and difficult to chew.

"Bears" , without sagging or cracks.

Smooth, shiny, without sagging or cracks in the body, without sugar or fat bloom, not sticky.

Technical requirements

GOST 6442-89 for marmalade

Characteristic for this name of marmalade, without foreign tastes and odors. In multi-layer marmalade, each layer must have a taste, aroma and color corresponding to its name

Jelly-like. Sticky for jelly marmalade on agar is allowed.

Correct, with clear edges, without deformation

For jelly - sprinkled with sugar, for glazed - covered with a smooth or wavy layer of glaze, without smudges, cracks, graying, slight translucency is allowed on the bottom side

Appendix 2

Determination of actual net weight.

Net weight m 1 will be calculated using the formula, g, m 1 = m 2 – m 3 ,

Where m 2 – gross weight, g; m 3 – tare weight, g.

Marmalade “Fruit-tella”: m 2 =70.28 g

m 3 =1.4 g

m 1 = 70.28 g - 1.4 g = 68.88 g

Marmalade "Marmalade Rainbow": m 2 =25.75 g

m 3 =0.9 g

m 1 = 25.75 g -0.9 g = 24.85

Marmalade "Hippopotamus Bondi": m 2 =30.69 g

m 3 =0.9 g